Succulent heritage chicken quarters sit atop a warm artichoke salad drizzled in a bright lemon white wine sauce. Have a date night at home and pair this dish with a slightly-chilled Virginia Cabernet Franc or rose from your favorite local winery.
Recipe by Matthew Tolbert, The Serendipity Chef, Pulaski Virginia
Ingredients
For the Chicken:
2 chicken leg quarters, locally sourced (such as Bramble Hollow Farms or Rabbit Head Farm)
1 tablespoon chili powder
4 tablespoons olive oil
Juice of 1 lemon
1/2 cup white wine
1/2 cup chicken stock
8 tablespoons butter, cubed
1 shallot, finely diced
4 cloves garlic, finely diced
1/2 bunch parsley, finely chopped
10 sprigs thyme, stripped
Salt/pepper to taste
For the artichoke salad:
1 jar grilled artichoke
1 can garbanzo beans
1/2 cup roasted red pepper, sliced
1/2 cup red onion, sliced
1/4 cup Kalamata olives, roughly chopped
1/2 cup local hydroponic cherry tomatoes, halved
1/4 cup fresh kale, finely chopped
2 cloves garlic, finely diced
1/2 bunch parsley, finely chopped
Juice of 1 lemon
INSTRUCTIONS
Directions:
Preheat oven to 400℉. Empty can of garbanzo beans into a strainer and rinse thoroughly. Place garbanzos on a baking sheet, season with salt and pepper, and place in oven. Cook for 15-20 minutes or until dried and crunchy. While beans are roasting, season chicken with salt, pepper, and chili powder. Place a pan over medium high heat and, once pan is hot, add oil. Place chicken in pan and sear, about 2 minutes per side. Place chicken on a cooking tray and cook in oven for 20-30 minutes, or until internal temperature next to the bone is 160°F. While chicken is roasting, add shallots and garlic to the pan and sauté over medium-high heat until shallots are translucent, about 30 seconds. Deglaze pan with lemon juice, wine and stock over medium-high heat. Reduce until reasonably thick. Lower heat by half and stir in butter cubes slowly until melted. Add herbs to sauce, reserving a few pinches, and season as needed (be careful with the salt here). Set sauce to the side. To prepare the salad: Roughly chop artichokes and place in a large bowl. Add all other ingredients for the salad, mix well, and place in refrigerator to chill. Once chicken is cooked through, allow it to rest for 6 minutes. To serve, drizzle plates with the lemon wine sauce, add salad, and place chicken quarters atop salad. Drizzle dish with more wine sauce and finish with reserved herbs.
Note: artichoke salad can be served hot as well. Simply warm it to your desired temperature in a pan
