Artichoke and Dill Chicken Braise

EASIER

GLUTEN-FREE

Makes 6 servings

This is a great braise for a spring or fall evening when the weather’s not dire, just chilly. If you can’t find frozen artichoke heart quarters, substitute one 15-ounce can of artichoke hearts packed in water; drain and cut the hearts into quarters. Serve the braise over cooked white rice or orzo.

3 large tomatoes, roughly chopped

9 ounces frozen artichoke heart quarters (do not thaw)

1 small leek, pale and white green parts only, halved, rinsed, and thinly sliced

1 cup pitted green olives

¼ cup chopped fresh dill fronds

2 teaspoons minced garlic

1½ teaspoons fennel seeds

½ teaspoon table salt

¼ teaspoon red pepper flakes

3 pounds boneless skinless chicken thighs

1. Mix the tomatoes, artichoke hearts, leek, olives, dill, garlic, fennel seeds, salt, and red pepper flakes in a 1-gallon plastic freezer bag. Seal tightly, removing any excess air. Freeze flat for up to 4 months.

2. To cook, remove the frozen braise base from the bag, then set in a 5- to 6-quart slow cooker, chipping up any bits so that the frozen base essentially sits flat.

3. Arrange the chicken thighs on top of the base. Cover and cook on low for 8 hours. The braise can stay on the keep-warm setting for up to 3 hours.

To make this braise on the stovetop, remove the frozen base from its bag and set in a Dutch oven, chipping the corners to fit. Arrange the chicken over the frozen base and bring to a simmer over medium heat, stirring occasionally. Add 1 cup chicken broth. Reduce the heat to low and simmer, covered but stirring occasionally, for 1½ hours.