Chicken With Charred Rosemary Vinaigrette
Note: Adapted from Food and Wine magazine, May 2017 issue, with a vinaigrette inspired by chef John Manion at El Che Bar in Chicago.
• 4 (4-in.) fresh rosemary sprigs
• 3 tbsp. Champagne or white wine vinegar
• 1 heaping tbsp. Dijon mustard
• 1/4 c. plus 1 tbsp. olive oil, divided
• Kosher salt and freshly ground black pepper to taste
• 6 skin-on, bone-in chicken thighs
• 1 (10-oz.) pkg. frozen artichoke heart quarters, thawed, or use equal amount of canned artichokes, well-drained
• 1 pint (2 c.) cherry or grape tomatoes
• 1/2 c. drained caperberries, or 3 tbsp. capers, drained
Preheat the oven to 375 degrees. Roast two of the rosemary sprigs directly on the oven rack for 5 minutes, until charred. Leave the oven on. Strip off the leaves, then finely crush them; discard the stems.
In a small bowl, whisk the leaves with the vinegar, mustard and 1/4 cup olive oil. Season with salt and pepper.
In a large, deep skillet, heat the remaining 1 tablespoon of oil. Season the chicken with salt and pepper and cook skin side down over moderately high heat, turning once, until well browned, 12 minutes. Transfer to a plate.
Pour off all but 2 tablespoons of fat from the skillet. Stir in the artichokes, tomatoes, caperberries or capers and the remaining rosemary sprigs.
Top with the chicken and roast for 15 minutes, until an instant-read thermometer inserted in the chicken registers 165 degrees. Drizzle with the vinaigrette and serve, passing more vinaigrette at the table.
Nutrition information per serving:
Calories 540 Fat 37 g Sodium 440 mg
Carbohydrates 13 g Saturated fat 8 g Total sugars 3 g
Protein 38 g Cholesterol 115 mg Dietary fiber 8 g
Exchanges per serving: 2 vegetable, 5 medium-fat protein, 2 ½ fat.