Crispy Chicken Thighs with Artichoke and Mascarpone Sauce

This recipe has so few ingredients but has so much flavor. It uses my favorite way to cook chicken thighs as well, where you give them a hard sear in a hot pan and then finish them in the oven. The result is a crispy outer skin, and a juicy interior. And it’s almost impossible to mess chicken thighs up. The sauce is creamy and packs a punch of zing from the artichoke marinade.

Recipe by Tierney Larson

Servings: 4-5

ingredients:

5 chicken thighs, bone in skin on

kosher salt

black pepper

1 tbl canola oil

1 red onion, peeled, halved, and cut into 1/2 inch slices

a few sprigs of thyme

1 6.5 oz can of marinated artichoke hearts quartered

1 tbl of mascarpone

Ok so…Season your chicken thighs front and back with kosher salt and black pepper. Preheat the oven to 450F. Heat up a cast iron skillet over medium high heat until hot, then add 1 tbl of canola oil and let that heat until very lightly smoking. Add the chicken thighs skin side down and scatter the onions around the thighs. Sprinkle the onions with some kosher salt, and let the chicken and onions cook for about 8-9 minutes until the skin is golden brown and crisp.

Flip the thighs over, give the onions a stir and place a few sprigs of thyme around the pan. Then place in the oven for about 7-8 min or longer, until the thighs are around 185F in the thickest part of the thigh.

Remove from the oven and place the thighs on a plate to rest. Remove the thyme sprigs, leaving the onions and drain the chicken fat out of the pan. Place the pan over medium heat and add the artichokes and their marinade into the pan. Scrape up any bits off the bottom of the pan and let it simmer for 2-3 minutes until it reduces by about half. Then lower the heat and add in the mascarpone and stir it into the sauce. Season to taste with kosher salt and a few good grinds of black pepper.