Chicken Provençal with Jerusalem Artichokes Recipe
It’s hearty but not heavy. Chicken Provençal jazzed up with Jerusalem artichokes is the perfect late-fall warm-up meal as temperatures drop down. You may not be familiar with Jerusalem artichokes but that’s probably because they are not actually artichokes- they are the root of a type of sunflower, which is why you may see them labeled as “sunchokes” at the grocery store. It doesn’t matter what you call them- one taste of this Chicken Provenćal recipe featuring Jerusalem artichokes and you’ll be trying to find a way to work them into all your dishes.
8 chicken thighs
¼ cup oil-cured olives (pitted)
1 pound Jerusalem artichokes
4 shallots peeled
2 tbs Herbs de Provence
6 cloves of garlic
1 28oz can crushed tomatoes
3 sprigs thyme
4 tbs olive oil
Salt and pepper
Preheat oven to 400 degrees
Wash any excess dirt off the Jerusalem artichokes, peel and slice in half. Toss with 2 well-minced cloves of garlic, peeled and chopped shallots, and 2 tbs olive oil
Preheat a cast iron skillet heat over medium-high heat, and coat the bottom with a small amount of a neutral oil like vegetable or canola. Pat the chicken thighs dry on both sides with paper towels, season generously with salt and pepper, and place chicken in the pan skin side to brown. In about five minutes, when chicken will easily release from the pan, flip over and brown other side for another 3 minutes.
Remove chicken from pan and add Jerusalem artichoke mixture. Arrange chicken on top skin side up, sprinkle with Herb de Provence and thyme. Pour crushed tomatoes over evenly, then dot with oil cured olives
Place, uncovered, in the oven and cook for 35 minutes. Baste chicken, then return chicken to oven for another 15 minutes, or until an instant-read thermometer inserted into the thighs reads 165. Let rest for at least 10 minutes before serving.
Suggested Wine Pairing:
Château de Braude Haut-Médoc Bordeaux $19