by Megan Winfrey

Surprise! I've got a double hitter for y'all this week. While I was out west, my husband was in California participating in ACT Today's 5k for military families affected by Autism, and our baby girl was with the grandparents. It was the longest we'd been apart since our girl was born, and I missed them both terribly! When we got home, there were two priorities - spending time together and eating a good, home cooked meal. I needed something simple to make, but packed with hearty nutrients since we all know that food on the road isn't always the best. The following recipe was just what the doctor ordered.

Braised Chicken Thighs with Artichokes, Potatoes, & Leeks

• 2 lbs. boneless chicken thighs
• 1 tbs. olive oil
• 2 tbs. butter
• salt and pepper
• 4 baby artichokes
• 1 sweet potato, peeled and sliced
• 2 leeks, chopped
• 2 garlic scapes, chopped
• 1 tsp. dried tarragon
• 1 tsp. whole grain mustard
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1/2 cup buttermilk or half and half

Preheat the oven to 425ºF

First, prepare the artichokes. Tear off the prickly outer leaves until a tight, soft, green choke remains. Use a peeler to remove the rough stuff from the base and stems, then quarter them and set aside.

Heat a large dutch oven to medium high heat. Pat the chicken dry and season with salt and pepper. Add the oil and 1 tbs. butter to the pan and sear the chicken skin side down first until brown, flip, and then brown the underside. Remove the chicken and set aside.



Add the other tbs. of butter, artichokes, sweet potatoes, leeks, and scapes. Saute on medium high heat for about 10 minutes, until they just begin to soften. Season with a good amount of salt and pepper. Add the wine to deglaze the pan and reduce by half. Add stock, buttermilk, mustard, and tarragon. Stir, bring to a simmer, and nestle the chicken down into the broth, skin side up. Roast in the oven for 20-30 minutes, until golden. Broil for a few minutes if needed, to get the chicken extra crispy. Serve immediately!