Chicken with Charred Rosemary Vinaigrette

Occasion: 
Family dinner – simply a time for us to share a meal and enjoy each other’s company, while we eat good food.

Recipe:
Food & Wine Magazine, May 2017

Ingredients:

Four 4-inch rosemary sprigs
3 Tbsp. Champagne vinegar Substituted Kikkoman rice vinegar
1 Tbsp. Dijon Mustard
1/4 cup plus 1 Tbsp. extra-virgin olive oil
Kosher salt and pepper
6 skin-on, bone-in chicken thighs
One 10-oz. package frozen artichoke heart quarters, thawed Substitute One can quartered artichoke hearts, drained
1 pint cherry tomatoes
1/2 cup drained caperberries

Total Prep Time: 45 minutes
Serves 4.

Directions 

  1. Preheat the oven to 375 degrees. Roast 2 of the rosemary sprigs directly on the oven rack for 5 minutes, until charred. Leave the oven on.
  2. Strip the leaves, then finely crush them: discard the stems.
  3. In a small bowl, whisk the leaves with the vinegar, mustard and 1/4 cup of the olive oil. Season with salt and pepper.
  4. In a large deep skillet, heat the remaining tablespoon of oil.
  5. Season the chicken with salt and pepper and cook skin side down over moderately high heat, turning once, until well-browned, 12 minutes. Transfer to a plate.
  6. Stir in the artichokes, tomatoes, caperberries and the remaining rosemary sprigs. Top with the chicken and roast for 15-20 minutes, until chicken is fully cooked. Drizzle with the vinaigrette and serve, passing more vinaigrette at the table.

Notes

This dish turned out really well, even though I had to substitute the champagne vinegar because we didn’t have any. I searched online to find what I could use to substitute for it and the suggestions were to use a combination of red wine vinegar and white wine vinegar, neither of which we had either. Google results also emphasized the use of a mild vinegar because apparently champagne vinegar is not too strong, so I chose rice vinegar.

Processed with VSCO with f2 preset

Because of the vinaigrette, the dish is on the tangy side (which I love). We ended up toasting some multigrain bread to dip in remaining vinaigrette to complement the chicken, which worked really well. The cherry tomatoes and the rosemary are also a classic combination that gives extra flavors to this savory meal.

I would definitely recommend this recipe, the only thing not usually in your average kitchen may be the champagne/red wine/white wine vinegar (or even rice vinegar) and the capers.

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