Ever have one of those days you feel like crud and all you want is a satisfying home-cooked meal to enjoy in a therapeutic kind of way? Sometimes my mind starts thinking about certain types of comfort food that may feel good eating at the time but the next day has me feeling all sorts of shades of regret. Instead, I am cooking up dishes that hit the spot of neediness in my soul to feed myself well so I can feel better later and this recipe is on repeat from last week, except I mixed in some leftover brown rice to the lemon, artichoke, bean mixture -it was so good.
I’ve always preferred chicken thighs over breast meat because of its flavor and tenderness. As much as I love fried chicken, sometimes I want to find a middle ground of preparation that will offer me depths of flavor and texture. This is why I love this recipe for Crispy Chicken Thighs with Lemon, Artichokes, and Beans. The skin-on thighs are fried first then baked in the oven to finish them off. I like the crispy skin and make no apologies about it. The other ingredients such as lemon, artichokes, broth, wine, and beans are like good friends who come to you in your time of need to support you by being complimentary. This dish is comfort food that is thoughtful, flavorful, and deep in your belly good. Unlike that whole pint of ice cream I ate to myself last night because I’m sick and absolutely feel crappy today for doing so. Just keeping it real for you, folks.
But do make this recipe. It’s a keeper and deserves a place in your autumn cooking rotation. Enjoy.
- chicken thighs (skin on and bone-in)
- Kosher salt and fresh ground pepper
- medium onion, chopped
- garlic, minced
- artichoke hearts
- lemon, cut into thin slices
- chicken broth
- dry white wine (optional)
- white cannellini, drained and rinsed
- minced parsley
- For the full recipe, please click here to Alice's PBS post.