Baked Chicken With Artichokes And Capers Recipe

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Pamela Salzman
Nutrition per serving    (USDA % daily values)


This comes out so tasty in a dutch oven. I grilled some mushrooms on the stove in butter and garlic and added them to the dish after it was done:)
d171fd7677a1   •  19 Jan   •  Report
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Ingredients for 4 servings

1 cup hot water

¼ cup kosher salt

1 cup ice water

3 pounds bone-in, skin-on chicken pieces

2 Tablespoons unrefined olive oil or coconut oil

1 medium onion, diced or sliced (as you prefer)

3 cloves garlic cloves, sliced

a big pinch of sea salt (or more if using unsalted stock)

Freshly ground black pepper to taste

1/3 cup dry white wine

2 bay leaves (don’t worry if you don’t have them)

12 ounce bag frozen artichoke hearts or packed in water

2 Tablespoons capers

2 Tablespoons whole grain or stone ground mustard

¾ cup chicken stock, preferably homemade

Chopped fresh parsley for garnish (optional)

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