Braised Chicken Thighs with Artichokes and Tomato over Smashed Potatoes

Garlic, anchovy fillets and artichoke hearts, braised. 55 min, serves 2.

⏱ 55 min · moderate · 🍽 serves 2

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• Salt and black pepper, to taste
• 3 tbsp olive oil, divided
• 4 cloves garlic, thinly sliced
• 2 anchovy fillets, finely chopped
• 1 (14 oz) can artichoke hearts, drained and halved
• 1 cup cherry tomatoes, halved (or 1 cup canned diced tomatoes)
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 1 lemon, zested and juiced
• 1 small handful fresh parsley, chopped
• 1 lb small Yukon gold potatoes, halved
• 1/2 small head green cabbage, sliced into ribbons
• 2 cloves garlic, thinly sliced (for cabbage)
• Pinch of red pepper flakes
• 2 tbsp olive oil (for cabbage)

Steps

1. Put the potatoes in a pot, cover with cold salted water, bring to a boil and cook 18-20 minutes until a knife slides in easily. Drain, but keep the pot.
2. While potatoes cook, pat chicken thighs dry and season well with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear thighs skin-side down 6-7 minutes until deeply golden, flip and sear 2 minutes more. Lift out onto a plate.
3. Lower heat to medium. Add garlic and anchovy to the fat in the skillet, mash and stir 1 minute until fragrant. Pour in the wine, scraping up any browned bits, let it bubble 1-2 minutes.
4. Add tomatoes, artichokes, broth, and lemon zest to the skillet. Nestle chicken back in skin-side up, cover, and simmer 25 minutes until chicken is tender and hits an internal 165F.
5. Meanwhile, heat 2 tbsp olive oil in a saucepan over medium. Add cabbage's garlic and cook 30 seconds, then add cabbage and a splash of water. Cover and cook 8-10 minutes, stirring once, until tender but still with bite. Uncover, stir in red pepper flakes and lemon juice to taste, season with salt.
6. Return the empty potato pot to low heat. Add potatoes back in with 2 tbsp olive oil and a splash of the chicken braising liquid. Smash roughly with a fork or masher, leaving some chunks, season with salt and pepper.
7. Uncover the chicken, stir most of the parsley into the sauce, taste and adjust salt or lemon.
8. Spoon smashed potatoes into bowls, top with a chicken thigh and plenty of the artichoke-tomato sauce, scatter remaining parsley, and serve the braised cabbage alongside.