Pranzo di domenica – Sunday lunch – no matter the time of year or what’s going on in the world around us. In Italy, I know I’ve said it a hundred times over, but one of the most beautiful culture customs I’ve learned and adopted to is the art that Italians have for sitting around a dining table, especially for Sunday lunch.
There is always a pasta ready to be thrown in a pot of boiling water, or something hot coming out of the oven. And don’t forget to same room for an espresso with a side of tiramisu once lunch is all said and done. The time spent for this weekly ritual is always time well spent and cherished.
This is something I have kept with me as I have started my own family here in Italy. Yes, the current situation has made it hard, unable to spend time together with extended family and in laws. We still try to do our best to make it special even if it’s for a small gathering of just my husband and I and our 7 month old baby.
Sometimes though when you have a baby in the house. cooking a special meal isn’t always the most realistic thing on your daily agenda. This chicken recipe though is simple enough where you can throw it in the oven and watch after a baby, or kids, at the same time.
6 chicken thighs
2 garlic clove
1/2 cup white wine
1 carrot, celery, onion
60 g butter
4 tablespoons + 1/2 cup for marinade olive oil
salt / pepper
1 cup vegetable broth
1 bunch of rosemary
First marinate the chicken thighs in 1/2 cup olive oil, rosemary, garlic, salt, let sit in marinate for 2 hours, you can even do the marinade the night before.
Finely chop carrot, celery and onion together. Heat a large skillet on medium high heat with garlic, add a tablespoon of olive oil, let oil heat for a few seconds, then add your finely chopped carrot, celery, onion. Let the mix cook down, if start to burn lower heat.
Take chicken out of marinade , add butter to skillet, let chicken get golden on all sides (3/4 minutes per side). Once browned add wine and put on high heat until wine evaporates.
While chicken is browning in skillet, clean the artichokes, cut into fours, place in water with 4 slices of lemon. Set aside.
Get a large oven pan. Take chicken thighs out of skillet set aside. Take everything else left in the skillet (carrots, celery, onion, garlic, all juices) and put in oven pan. Then place chicken thighs on top, remove artichokes from water and place around chicken then pour broth and leftover marinade juice over top of everything.
**NOTE ** before you place everything in the oven make sure the artichokes are almost completely covered by broth and cooking juices.