4 Serving

1 cup fresh fava beans ( from about 1 lb. pods) or frozen fava beans, thawed

Kosher salt

2 lemons, halved

3 lb baby artichokes ( about 16)

4 tbsp olive oil, divided

Freshly ground black pepper

1   3-1/2  4-lb chicken, cut into 10 pieces

8 shallots, peeled, halved

1 cup dry white wine

3 tbsp white wine vinegar

1 cup low sodium chicken broth

2 tbsp chopped fresh chives

1/4 cup  chopped fresh flat leaf parsley

Flaky sea salt

If using fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water to cool. Drain, remove skins, and place beans in a small bowl. Do not cook frozen beans.

Squeeze lemons into a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, cut off 1 ” from top, then strem, leaving at least 1/2″ intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Cut artichoke in half lengthwise, scoop out choke with a spoon, and discard. Transfer artichoke to lemon water to prevent it from turning brown.

Preheat oven to 425*. Heat 2 tbsp oil in a large Dutch oven to other heavy pot over medium high heat. Drain artichokes and pat dry. Add to pan; season with kosher salt and pepper, and cook, tossing occasionally, until brown and crisp in places, 8-10 minutes. Transfer to a baking sheet. Wipe out pot.

Heat remaining 2 tbsp oil in same pot over medium high heat. Season chicken with kosher salt and pepper. Working in two batches, cook chicken, skin side down,until brown and crisp, 6-8 minutes(do not turn). Transfer to baking sheet with artichokes.

Reduce heat to medium, add shallots to pot, and cook, stirring often, until golden brown and beginning to soften, 8-10 minutes. Add wine and vinegar and bring to boil, scraping up any browned bits from bottom of pot; cook until reduced by half, about 5 minutes. Mix on broth, then add artichokes and chicken, skin side up. Transfer to oven and cook, uncovered, until chicken is cooked through, 20- 25 minutes. Mix in fava beans.

Serve chicken and vegetables topped with chives and parsley and seasoned with sea salt and pepper.

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