Comfort Food at Its Best
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By Meg Jones - wife, mother, professional, contributor |
In the early 80s, I moved to New York City right after college. Money was tight after paying rent. I quickly learned a trick to stretch my budget. For $1, I could buy a draft beer at an Irish pub on Third Avenue. That beer came with access to the “buffet.” I lived on chicken wings and pasta casseroles from those spreads.
Still, I dreamed of more elegant dining. On my walks home, I stopped to study menus displayed outside restaurants. I imagined where I would eat and what I would order once I had a little extra cash.
Dining on Third Avenue New York City
One restaurant I chose was on the Upper East Side. It sat on the corner of 81st and Third. Or maybe it was 80th and Second. Honestly, I can’t remember—it was a long time ago.
The name escapes me too, but the menu stood out. It offered creative Italian dishes at reasonable prices, relatively speaking. They even listed a peanut butter and jelly sandwich on raisin toast for $130. Either the peanut butter was extraordinary, or the owner had a sense of humor. I’m betting on the latter.
The place had two entrances. One led to an upscale dining room. The other opened into a casual, neighborhood space. Both shared the same kitchen. I figured I could dine in the casual side, spend less, and still enjoy high-quality food. It was a win-win.
Over my 10 years on the Upper East Side, my salary grew, and I ate out more often. That restaurant became a regular spot. Every six weeks or so, I’d go and always ordered the same meal. First, an endive and avocado salad—a combo I still adore. Then, a chicken dish with mushrooms and artichokes. I don’t remember the starch, but I loved the flavors together.
Now In Philadelphia Suburbs
Fast forward to our years in the suburbs of Philadelphia. A great find for me was the frozen artichoke hearts at Trader Joe’s.
Have you ever tried to find artichoke hearts that aren’t soaked in some kind of oil mixture? Ugh. So whenever Trader Joe’s has these in stock, I stock up.
I throw these in everything – pasta with tuna dishes, sautéed with kale or spinach, defrosted in a salad……. but I digress.
Every once in a while, I will remember my old favorite and throw together some boneless skinless chicken thighs, mushrooms and artichoke hearts. It’s become one of my top comfort foods.
Give it a try. If you can’t find frozen artichoke hearts, then try rinsing the jar variety to see if you can get rid of the brine.
Chicken Thighs with Mushrooms and Artichoke Hearts
Ingredients
- 8 chicken thighs skinless and boneless and cut into bite-sized pieces
- salt and freshly ground pepper to taste
- all-purpose flour
- 2 tablespoons butter unsalted
- 2 tablespoons olive oil extra virgin
- 1 medium onion chopped
- 4 ounces mushrooms quartered - I use whatever I have on hand: button, baby bella, cremini, etc,
- 1½ cups white wine chardonnay or other white wine that happens to be open and you would drink
- 1 bay leaf
- sprigs thyme
- 6 ounces artichoke hearts frozen and thawed
- 1½ cups chicken stock
- 2 tablespoons cream or half and half or even sour cream if you don't have anythng else
Instructions
- Preheat the oven to 350° F.
- Combine the flour (I use about ½ cup), salt and pepper in a bowl or plastic bag. Add the chicken pieces and mix or shake until coated. Tap off the excess flour.
- In a large oven-proof skillet or shallow flameproof casserole, melt the butter with the oil. Add the chicken pieces and cook over high heat, turning occasionally, until deeply browned and crusty 10 to 12 minutes. Transfer the chicken to a large plate.
- To the same skillet or casserole, add the onion and mushrooms and cook over low heat until softened, 5 minutes.
- Add the wine and cook over high heat until reduced by half, about 5 minutes.
- Add the bay leaf, a few thyme sprigs, artichokes and stock and bring to a boil. Return the chicken to the pan. Transfer to the oven and braise until the meat is tender, 45 minutes or so.
- Return the skillet or casserole to the stove, over high heat, and stir in the dairy (cream, half and half or sour cream).
- Bring to a boil for about 5 minutes, allowing the sauce to thicken.
- Remove the bay leaf and what’s left of the sprigs before serving.
Notes
