Chef J.D. McDonald (Food by Hand, Corte Madera, California)
Serves 4
California supplies the United States with artichokes, the majority of which are grown along the coast.
1 free-range broiler or fryer chicken, cut into pieces
2 tablespoons all-purpose flour
1 tablespoon olive or canola oil
2 small celery stalks, thinly sliced
2 small carrots, thinly sliced
1 medium yellow onion, thinly sliced
½–¾ cup white wine
2 small cloves garlic (see Chef’s Tips on garlic, this page)
3–4 sprigs fresh thyme
1 sprig fresh marjoram
2 dozen baby artichokes, trimmed and halved
2 cups chicken broth or stock
1 handful shelled peas, for garnish
1 pound cooked pappardelle pasta
1 tablespoon chopped flat-leaf parsley
Salt and freshly cracked black pepper, to taste
Season the chicken with salt and pepper. Dust lightly with flour. In a wide, shallow pan with a lid, heat the oil over medium-high heat. Pan-sear the chicken until golden brown on both sides. Remove the chicken and reserve. Add the celery, carrot, and onion to the pan; add a pinch of salt, and toss to combine. Cover the pan, and lower the heat to sweat the vegetables (approximately 15 to 20 minutes) or until the vegetables cook into a soft and somewhat creamy consistency. Then increase the heat, and deglaze with wine. Simmer the wine until reduced to a syrupy consistency. Add garlic, thyme, and marjoram, and stir until the garlic becomes aromatic. Add the artichokes, and stir until they begin to brown. Return the chicken to the pan, and add enough broth to cover the chicken by two-thirds. Bring to a boil, and then immediately drop to a simmer and cover. Cook until the chicken reaches an internal temperature of 165°F. Serve over pappardelle pasta, garnishing with peas and parsley.