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(241)
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
241 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.

BKM

LOVED this recipe when I made it for my boyfriend and I. That being said, I did in fact make it in a cast iron pan and I think the vinegar reacted to the pan giving the mixture a grey tinge. Honestly did not notice in the taste and still thought this was a 5 star recipe but I noticed my boyfriends teeth were grey - after googling "do artichokes make your teeth grey" (not sure why the artichokes were my first thought....) - we figured it out.

CO

Given the ingredients and the cooking time, this recipes has no business tasting as good as it does. This is hands down the most delicious chicken dish I’ve eaten all year. I left out the olives because I don’t like them but the artichokes tasted sooooo good. Like indescribably good. The chicken was good too but I think it could have done with a marinade but I’m not sure how you could marinade it a way to mimic that heavenly sauce. If doubling the sauce doesn’t impact the recipe I would absolutely do that next time to have the flavor penetrate deeper into the chicken.

Maria

Followed the recipe but used boneless/skinless thighs. Such a delicious satisfying dish.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.