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Cooking With Chef Hermann: Browned Chicken with Artichokes and Tomatoes

Browned Chicken with Artichokes and Tomatoes


  • 4 four inch rosemary sprigs, charred on grill or broiler
  • 3 TB Apple Cider Vinegar
  • 1 TB Dijon Mustard
  • ¼ C Olive Oil, plus 2 TB oil for frying
  • Salt and pepper
  • 6 skin on chicken thighs
  • 1 pint cherry tomatoes
  • 1 can artichokes
  • ¼ C Capers


Heat oven to 375.

Strip rosemary from the stems, mix rosemary with the vinegar, mustard and 1/4C of Olive oil.  Season with salt and pepper and set aside.

In large heavy skillet, heat the remaining Olive oil.  Season the chicken thighs with salt and pepper.  Cook them skin side down until well browned, 12-14 minutes.  Remove the chicken.

Stir in the artichokes, tomatoes and capers.  Top with the chicken and roast in oven about 15 minutes, until thermometer reads 165.  Drizzle with the vinaigrette and serve.