Ingredients
5 bone-in, skin-on whole chicken legs and/or breasts
– Salt and pepper to taste
1 1/2 cups flour
2 tablespoons olive oil
1 onion, sliced
– Pinch chile pepper flakes
2 cloves garlic, thinly sliced
1 28-ounce can whole tomatoes, drained and crushed (see Note)
1 bay leaf
4 to 6 baby artichokes, trimmed and quartered (optional; see Note)
– Buttered pasta or polenta
Preparation
Season the chicken pieces well on both sides with salt and pepper, then dredge in the flour, shaking off excess.
Heat the olive oil in a large skillet over medium-high heat. Brown the chicken in 2-3 batches until golden, 3-5 minutes per side. Remove from the pan.
Drain all but 1 tablespoon of oil from the pan, then add the onions and chile flakes. Stirring frequently, brown for about 3 minutes. Add garlic and saute briefly, then add the tomatoes and bay leaf. Bring to a simmer and season to taste with salt and pepper.
Add the chicken pieces; trying to fit them in one layer. Return to a simmer and cover, then cook at a simmer for 20 minutes for breasts, 25-30 for legs (remove the breast pieces when they’re done). Flip the chicken legs halfway through cooking.
Meanwhile, steam the artichokes in a steamer or in a covered pan with a small amount of salted water until tender when pierced in the heart with a knife, 10-12 minutes. (Alternatively, blanch the artichokes in the same pot of water you’re using to cook the kale for the accompanying Dino Kale Salad; it should take about 8-10 minutes.) Add the artichokes to the chicken and incorporate into the sauce.
Adjust the seasoning of the sauce, remove the bay leaf and serve with buttered polenta or pasta.
