White Wine Braised Chicken Thighs, Jerusalem Artichoke and Blood Orange
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Cook time: 
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Serves: 6 servings
  • 1 large blood orange thinly sliced
  • 8 chicken thighs, bone in, skin on
  • 6 sprigs of thyme
  • 2 lbs of Jerusalem artichokes, peeled and cut into quarters
  • 8 shallots, cut into wedges, about four per shallot
  • 5 cloves of garlic
  • 1 cup of white wine
  • kosher salt
  • ¼ cup of olive oil
  1. In large mixing bowl combine olive oil, wine, garlic, shallots, thyme and blood orange. Cover and marinate overnight.
  2. Place Jerusalen artichokes in sauce pan and cover with water. Bring to a boil and cook till just tender, about 5 minutes or so. Drain and let cool.
  3. Heat sauté pan. Once hot, sear chicken thighs on each side, about 2 minutes per, or until there is a good brown crust. Don't overcrowd the pan or they will steam, you will need to work in batches.
  4. Place seared chicken in 13x9 pan or cast iron skillet if you have one large enough. Nestle sunchokes around the chicken pour marinade over top. Bake at 350 for about 20 minutes.
Recipe by Talia Bunting at https://www.taliabunting.com/braised-chicken-with-jerusalem-artichoke/