Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
- 1 teaspoon lemon zest
- 2 fresh lemons
- 2 Tablespoons olive oil, divided use
- 4 chicken thighs
- Kosher salt and freshly ground black pepper
- 1 cup chicken broth
- 1/4 teaspoon ground saffron
- 1/2 pound Jerusalem artichokes (sunchokes), peeled
- 10 garlic cloves, peeled and halved
- 1/4 cup heavy cream
- 1 Tablespoon fresh thyme leaves
- 1/4 cup pine nuts, toasted
- Hot, cooked rice
Place a large, deep, heavy skillet over medium-high heat. When hot, add 1 tablespoon of the olive oil and swirl to coat the bottom of the pan. Sprinkle chicken thighs on both sides with salt and pepper. Place skin-side down in the hot pan and quickly brown them, turning only once. Remove to a plate and keep warm.
Add the lemon juice, lemon zest, remaining tablespoon of olive oil, chicken broth, and saffron to the skillet. Bring to a boil, stirring to loosen any browned bits. Add Jerusalem artichokes, and garlic cloves. Return chicken to the skillet, along with any accumulated juices.
Reduce heat and simmer about 45 minutes, until chicken and sunchokes are tender. Stir in cream and thyme leaves. Taste and adjust seasoning, if need be. Return to a simmer and cook an additional 10 minutes.
Serve over cooked rice and sprinkle with pine nuts to garnish.
Yield: 4 servings