Chicken with Jerusalem Artichoke & Lemon
Submitted by Bill
Slow-simmered chicken with nutty Jerusalem artichokes, loads of garlic, saffron, lemon, and fresh basil, finished with toasted pine nuts. A rustic Mediterranean braise with golden, aromatic broth.
YIELD
4 servingsPREP
20 minCOOK
100 minREADY
120 minJerusalem artichokes (sunchokes) are one of the most underrated ingredients in the kitchen. They turn creamy and nutty when simmered, soaking up every drop of flavor around them.
Here they braise alongside chicken pieces in a fragrant bath of lemon juice, olive oil, ten cloves of garlic, and precious saffron threads that turn the whole pot golden.
After an hour and a half of gentle cooking, the artichokes are silky, the garlic has melted into the broth, and the chicken is falling-off-the-bone tender.
Fresh basil goes in near the end, and toasted pine nuts scattered on top add a buttery crunch that rounds out every bowl. Serve it over rice and let the saffron-lemon broth soak in.
Kitchen Tips
- Scrub sunchokes well before peeling: Their knobby shape hides dirt. A stiff brush makes quick work of it.
- Do not skimp on the saffron: Even a few threads transform the color and aroma of the entire dish. It is the secret ingredient that makes this braise feel truly special.
- Toast the pine nuts in a dry skillet: Watch them closely because they go from golden to burnt in seconds. The toasty flavor is worth the attention.
Ingredients
Directions
Peel the jerusalem artichokes.
Peel and halve the garlic cloves.
In a large pan, mix lemon juice and olive oil.
Add the garlic halves, jerusalem artichokes and saffron threads.
Add water to cover, and bring to boil over moderate heat.
Add the chicken, season to taste, and cook 1½ hours.
Add basil, check seasonings, and cook another 10 minutes.
Garnish with pine nuts, and serve with cooked rice.
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