Braised Chicken With Rosemary and Crispy Artichokes

Preparation

1. Step 1

   Season chicken legs with salt and pepper generously on both sides. Place in a roasting pan in one layer. Heat oven to 350 degrees.

2. Step 2

   Set a deep skillet over medium-high heat. Add 3 tablespoons olive oil. When oil is wavy, add onions and cook, stirring, until softened and lightly browned, 5 to 10 minutes. Stir in tomato paste, then garlic and flour. Cook, stirring until mixture dries out a bit, about 5 minutes.

3. Step 3

   Add white wine and raise heat. Stir as mixture thickens, then add chicken broth and bring to a brisk simmer. Pour contents of skillet to barely cover chicken in roasting pan. Scatter rosemary sprigs over the top.

4. Step 4

   Roast, uncovered — exposed chicken skin should brown — until meat is quite tender when probed with a fork and legs are mahogany colored, about 1 hour. Pan juices should have reduced to a gravylike consistency. If not, remove chicken to a platter and return roasting pan to oven until juices thicken. (Alternatively, pour juices into a saucepan and briefly reduce over high heat.)

5. Step 5

   Meanwhile, heat ¼ cup olive oil in a wide skillet over high. When oil is wavy, carefully add artichokes to pan, watching out for splatters. Turn heat to medium and cook, allowing artichokes to slowly crisp. Continue cooking, flipping and stirring until all are crisp and golden, 10 to 15 minutes. Remove artichoke and place on paper towels to drain. Sprinkle with salt.

6. Step 6

   Spoon sauce and artichokes over chicken.

7. Step 7

   Combine parsley, mint, capers and lemon zest. Add a pinch of salt and a pinch of crushed red pepper. Sprinkle mixture over everything. Serve with polenta.