Artichoke Pepper Braised Chicken

5 from 2 votes

Perfectly moist chicken thighs braised in an artichoke and pepper sauce that is perfect over rice, pasta or a bed of greens

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Mediterranean, American

Servings: people

4 tablespoons olive oil
6 bone-in chicken thighs
Kosher salt and freshly cracked black pepper to taste
2 teaspoons red pepper flakes
1 large yellow onion, peeled, halved and thinly sliced
6 cloves garlic, peeled and halved lengthwise
1 26-ounce jar Gaby’s Artichoke Pepper Sauce (or another artichoke pepper sauce of your choosing)
cooked egg noodles tossed in butter to serve

Heat the olive oil in a large skillet or braiser over high heat. Arrange the chicken thighs on a baking sheet and season them with salt and pepper, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken, 3-4 pieces at a time to the oil. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a clean tray and set it aside. Repeat with remaining chicken.
In the same skillet, add the chili flakes, onions and garlic and stir to combine. Season the ingredients with salt, to taste, then add the Artichoke Pepper Sauce. Stir to combine, and then add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 20 to 30 minutes. (If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about ½ cup at a time.)
When the chicken is cooked through, remove from the heat and taste for seasoning. Serve alongside the cooked pasta or rice.

I like to use bone-in skin on chicken thighs for braising. The bone gives it extra flavor and allows it to cook a little bit longer without drying out.
If you prefer boneless, skinless chicken thighs, follow the recipe as written but cut back on the simmering time by about 5-10 minutes.
You’ll know when the chicken is cooked through when it’s easily shreddable with 2 forks.
What does braising mean: it’s just a term for a 2 step cooking process that starts with an initial sear and is followed by slow simmer in a liquid or sauce.
Does the chicken need to be full submerged in the sauce: no. If it was fully submerged that would be boiling. Just partially covered is fine!
What’s the best pan for braising: I like my Le Creuset Braiser (I have the bigger one) because I love how evenly it distributes the heat.