Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 frying chicken -- quartered

  3. backbone removed (about 3 lbs.)

  4. 2 medium garlic

  5. 6 tablespoons olive oil

  6. 13 ounces (2 jars) marinated artichoke hearts

  7. Salt

  8. Fresh ground black pepper

  9. 2 teaspoons dried thyme

  10. 1 loaf French bread -- or Italian bread

Instructions Jump to Ingredients ↑

  1. PREPARATION AND ASSEMBLY: Remove and discard the last two wing joints from the chicken. Break the garlic into cloves. Put the unpeeled cloves in a small saucepan with water to cover. Bring to a boil, reduce heat, and simmer until a knife easily penetrates garlic cloves, about 15 minutes. Drain and set aside.

  2. Heat 2 tablespoons oil in a large skillet until hot but not smoking. Pat the chicken pieces dry and brown them for 3 to 4 minutes on each side.

  3. Cut and oil 4 parchment or foil pouches. Center one piece of chicken on one side of each pouch, add 1/4 of the garlic cloves and artichoke hearts. Drizzle 1 tablespoon of olive oil over each piece of chicken, sprinkle lightly with salt, pepper, and l/2 teaspoon of thyme. Mark outside of pouches to identify leg portions. Seal pouches. (Can refrigerate parchment pouches up to 4 hours; foil pouches overnight.)

  4. COOKING AND SERVING: Adjust oven rack to middle position and heat oven to 400°F. Put pouches on a baking sheet. Bake breast portions 15 minutes and leg portions 18 minutes (18 and 20 minutes if assembled pouches are refrigerated before cooking). Slice and toast the bread. Transfer pouches to plates and carefully pierce each to permit steam to escape. Serve 4 slices of bread with each portion, spreading softened garlic on bread, if desired.


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