- 4 chicken legs
- 8 artichoke (bottoms or hearts – fresh or from a can)
- 2 onions
- 3 garlic cloves
- about 8 waxy potatoes
- 200 ml dry white wine
- 2 tablespoons herbes de Provence
- 600 ml chicken stock
- olive oil
- pepper and salt to taste
Kitchen equipment needed
- optional: large pan (for cooking the fresh artichokes)
- cutting board & chef’s knife
- potato peeler
- large Dutch pan + lid (or other heavy bottomed pan, suitable for oven)
- meat tongs
Preparation — 10 minutes
If you’re using fresh artichokes, you need to cook them first. Afterwards you can remove the leaves and stalks to end up with the bottoms. DIVIDE the bottoms into halves and set aside. SEASON the chicken legs with pepper and salt. PEEL the onions and garlic cloves, divide the onions into (half) thin rings and finely chop the garlic.
PEEL the potatoes and divide them into smaller pieces, but not too small. PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Finishing the oven-roasted artichoke, chicken and potatoes — 40 minutes
HEAT olive oil in a large Dutch oven and cook the chicken legs until they’re beautifully golden brown on both sides. ADD the onion and garlic and after about 2 minutes also pour in the wine. ADD potatoes and artichoke along with herbes de Provence and chicken stock. BAKE them in the oven for about half an hour.
Check if the chicken and potatoes are done and season with pepper and salt if needed. Enjoy!