Spicy Vinegar Chicken Over Artichokes

By Andy Baraghani

Published July 9, 2025

Spicy Vinegar Chicken Over Artichokes
Kelly Marshall for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5(316)
Comments
Read comments

There’s something undeniably comforting about the combination of chicken and artichokes. Bone-in, skin-on drumsticks and thighs are seared until the skin is deeply golden, then gently braised with onions and garlic, plus a splash of white wine vinegar for brightness. The addition of green olives adds a briny punch, while canned artichokes — an underrated pantry staple — make this a complete meal. Unlike fresh artichokes, which require trimming and peeling, canned artichokes are ready to use and soak up the flavorful pan juices beautifully.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 2½ to 3pounds bone-in, skin-on chicken drumsticks and thighs, patted dry
  • Salt and freshly ground black pepper
  • 2tablespoons extra-virgin olive oil
  • 2medium red or yellow onions, cut into 1-inch wedges
  • 2(14-ounce) cans quartered artichoke hearts, drained
  • 1cup green olives (such as Castelvetrano), crushed and pitted
  • 4garlic cloves, thinly sliced
  • 1teaspoon crushed red pepper
  • ½cup white wine vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

927 calories; 64 grams fat; 16 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 12 grams polyunsaturated fat; 31 grams carbohydrates; 13 grams dietary fiber; 5 grams sugars; 59 grams protein; 1499 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oven to 350 degrees. Season the chicken with salt and, if time permits, let sit for 10 to 15 minutes to let the salt absorb.

  2. Step 2

    Heat the oil in a large, deep skillet over medium-high. Place the chicken pieces skin side down, arranging them snugly in a single layer. Using tongs, press down on the chicken to ensure full contact with the pan, encouraging even browning. Cook until the skin is deeply golden and the chicken releases easily from the pan, 5 to 7 minutes. Transfer the chicken to a plate, skin side up, leaving the rendered fat behind.

  3. Step 3

    Add the onion wedges to the skillet and cook over medium-high heat, stirring and scraping up any browned bits, until lightly charred around the edges, 4 to 6 minutes.

  4. Step 4

    Stir in the artichokes, olives, garlic and crushed red pepper. Season with salt and pepper, and cook until the garlic softens, 2 to 3 minutes.

  5. Step 5

    Remove the skillet from the heat, pour in the vinegar, and nestle the chicken back in, skin side up. Transfer to the oven and bake until the sauce is thickened and the chicken is cooked through, 25 to 30 minutes.

  6. Step 6

    Arrange the chicken and artichoke mixture on a large platter, spoon over the pan juices, and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
316 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

CFXK

Fun fact to ponder while the chicken braises: NYTimes Cooking has more than 24,000 recipes; 482 of them are for chicken thighs - about 3% of the recipes, or one in every 300. Complaining that there are too many thigh recipes reflects what is known as the Baader-Meinhof phenomenon (or frequency illusion) where you perceive that something is more common than it actually is because you are paying attention to it. My illusion is the "More-Thighs-is-Better Complex." So I say shoot for 4%.

Hi from Durham NC

I love chicken thigh recipes. I hope no one complains about another one!

Betelgeuse

@CFXK Agreed. I always say one can never have too many chicken thigh recipes. Impossible.

BJ

Use a saute pan if you have one (expect sputtering schmaltz - not that there's anything wrong with that); the heat of the peppers is pleasant and the vinegar cuts through the schmaltz nicely; use the best quality artichokes available. PS I will slice garlic thinly only for Andy. Everyone else gets chopped garlic.

RosebudTX

As some others have stated, our household found the vinegar overpowering. And I’m a person that drinks apple cider vinegar in water daily so I don’t think I’m too sensitive to vinegar. Not sure if I’ll give it another try because also the delicious crispy skin that went into the oven, came out of the oven soft and not appealing texture wise, and the veggies just became rather indistinguishable from one another (my artichoke hearts mostly disintegrated). I don’t know if I went horribly wrong somewhere in my preparation, but I’m usually a meticulous recipe follower, yet somehow there were a few disappointments for me in the finished dish.

LBNYgal

This is absolutely DELICIOUS and easy to make! I’ve already made it 2x bc it’s so good! Complex flavors and wonderful textures - crispy skin, somewhat crunchy onion pieces, meaty-ish artichokes. I didn’t have canned artichokes so I used semi-thawed Trader Joe’s artichoke hearts and I’m thrilled for the substitution! I added about a tbls olive juice which amped up the flavor even more.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.