I made this and it was great! I can never leave anything alone so I cooked down some anchovy paste to start, added quartered lemons and whole garlic cloves and also some chicken stock with the wine. It was absolutely delicious!
See, this looks amazing and all, and I’d love to fall into the idea that I will someday make this myself, but the way these videos are filmed and this woman are the real reasons I’m watching. Amazing.
I cooked this dish today and my husband and teenage son loved it! It tasted delicious! You’ve done it again Alison Roman...I would have never thought of artichokes and chicken together but we love them!!! Thank you!
"This is... not something I necessarily want to drink from a glass, but wouldn't NOT drink from a glass... as in, I probably will drink from a glass" This is literally me standing in the wine aisle looking at the bottom shelf
Bottom shelf wine might be your best bet with this dish. Artichokes are notorious wine bullies. But one inexpensive wine that can stand up to them is *Sauvignon Blanc from New Zealand.* It has a green, herbaceous quality that would play nicely with all mint in this dish. 🌱
@@jessicaguzik You bet. The best mushroom dish I made was from a cup of wine from a box. 😁 Although I tried to keep in mind if I don't like the taste of the wine I'm not going to cook with it.... period.
Oh man I just made this and took the first two bites. SO GOOD! And so so easy!! I added a little pad of butter to the wine sauce but that’s the only thing I changed. Thank you for sharing this deliciousness 😻
“I love a canned bean” I’ve used more canned beans in the two weeks I’ve been watching your videos than in the last three years. Garbanzo. Cannelloni. Loved the recipes. On to Artichoke Hearts.
As a native Californian - Yes we do steam them and eat them by peeling off each individual leaf and dipping them in mayonnaise. Then taking a small knife and cutting out the "choke" to reach the heart. Delish! In fact this is the only way I've been doing it my entire (long) life. a little work, but so is every recipe. And worth it!
Pretty good! Made the dish yesterday. Thinking I need to pan fry the thighs a little more and more seasoning. Also I think I need to get actual white wine rather than cooking white wine.
Trying not to be too bummed out over current Covid situation. This helps, might watch again. I too love Sumac, thanks for the shout out. It’s my favorite spice.
I used Reese's canned - just hearts, water, salt. They were fine. I liked all the flavors, and the Sumac and Mint was a fresh touch. Not going to rave like I do with some of Alison's other hits, but easy dish if you have the ingredients. I used Sauvignon Blanc for the wine and the sauce was tasty. If you own a Braiser, use it (without lid). Cleans up easy.
OMG! I COOK A LOTTA CHICKEN. THIS MAY BE THE BEST IVE EVER COOKED! Cooked her other 1 w the dates and seared lemons. It was excellent. But, this sauce was OTHERWORLDLY! Didn't hv any mint, and used cheap sauvignon blanc.......w boiled brussels sprouts on the side...just fyi. I cook every night, and this was 1 the best meal ive cooked in months!....and so simple!
I admit that when I do this, I will probably use frozen artichokes (canned are fine, but they have a lot of sodium and my husband has to be careful of it), but I am *definitely* doing this recipe.
I KNEW she was from California! Her Valleygirl accent is super strong lol but her personality is amazing. She seems like such a fun person to be around. She's funny and goofy but still manages to keep it thorough and professional. I really do enjoy her cooking videos. She totally needs her own show! ❤
Ok, for those folks asking, here's the recipe link: cooking.nytimes.com/recipes/1020861-wine-braised-chicken-with-artichoke-hearts (I think you need to be a NYTimes subscriber though); you don't really need it: everything is in the video: 4 bone-in skin on chicken thighs, 2 cans artichoke hearts (frozen is also great), a red onion chopped pole to pole in 8 pieces, some (1.25 cups) cheap-ass white wine (I used something from a cardboard box, no less), some olive oil (1 Tbsp in the pan, some more drizzled at the end). some fresh herbs (marjoram OR thyme OR oregano -- also some mint leaves, or use parsley or dill -- but mint work REALLY well), sumac if you've got it (and if you don't get some -- it was my new spice discovery of the year a few years back, and now I use it almost everywhere), some salt, some pepper, more salt, more pepper, etc. etc. oven at 425ºF 10-12 minutes; Just watch the video! Its all there. This is an easy one, and its a keeper. (And why is her Brooklyn light so much more sublime than mine? Not fair!)
“The reality of my lifestyle is that I mostly cook for myself these days” ain’t nothing wrong with making a pan of delicious chicken thighs for yourself!
@alisonroman can you tell me specifically what type of pan you’re using? I only have Calphalon pans and I don’t know if I’ll get that good crispiness on the chicken thigh.
I put the hot mit glove over the handle so I have to see it when I make these frying pan dishes. Once I forgot and ouch! I was glad my hand didn't stick.
I made her fish and tomato broth recipe for dinner tonight and am making her ziti tomorrow. #fangirl (Speaking of, the people (ie: me) need to know what her signature nail polish color is.)
I notice Alison never cuts the sprouts out of onions or garlic. I was always taught to remove them. I also notice that modern onion and garlic have sprouts in the center much more frequently than those back in the day. What's the story on sprouting onions and garlic?
Edible and just the start of the plant growing. Onions and garlic are root bulbs (as in tulips). Normal condition and harmless. However, when you see it in garlic, that garlic will be a little milder than a more fresh garlic, so if your bulbs are sprouting, you may want to add more garlic to get a stronger flavor,
That lighting was transcendental.
huh??
Ronette Pulaski If you don’t know what a word means, try looking it up on Google?
@@ellaminnow 😆
@@ellaminnow be nice it's Valentine's day. And if one doesn't know how to be nice on UA-cam perhaps you should skip it altogether.
@@Marcel_Audubon awe. You're sad. Good luck.
I made this and it was great! I can never leave anything alone so I cooked down some anchovy paste to start, added quartered lemons and whole garlic cloves and also some chicken stock with the wine. It was absolutely delicious!
See, this looks amazing and all, and I’d love to fall into the idea that I will someday make this myself, but the way these videos are filmed and this woman are the real reasons I’m watching. Amazing.
I made this in an hour, mid-day, for lunch. It is super fast and crazy good. I added mushrooms as well.
I see Alison, I click. That simple.
simpletons keeping it simple
I see her, I see all belly-time. I’m simple.
@@BernardProfitendieu indeed. I am one and I'm smiling. Happy Valentine's day Ronette. ❤️ 😊
💯
I cooked this dish today and my husband and teenage son loved it! It tasted delicious! You’ve done it again Alison Roman...I would have never thought of artichokes and chicken together but we love them!!! Thank you!
She is my absolute favourite, I get so much joy NYT brings us another episode of her magic
This looks delicious but also we all just want to be your friend.
😃
So true:0)
Yes
I know! 😭
Do we?
“Artichokes, mint and sumac together...”
***BRAD LEONE HAS ENTERED THE CHAT***
lmao I was thinking the same thing
Sumac.......😅
The great appropriators
The joys of simple things in life, I will have to try this recipe soon.
Thanks Alison, you've done it again!
I made this dish for Christmas supper in 2023. It was absolutely delicious, a big hit and relatively easy to make.
"This is... not something I necessarily want to drink from a glass, but wouldn't NOT drink from a glass... as in, I probably will drink from a glass"
This is literally me standing in the wine aisle looking at the bottom shelf
So what DO you drink it from?
Bottom shelf wine might be your best bet with this dish. Artichokes are notorious wine bullies. But one inexpensive wine that can stand up to them is *Sauvignon Blanc from New Zealand.* It has a green, herbaceous quality that would play nicely with all mint in this dish. 🌱
@Jessica Guzik Thank you!
Yep. And I'm the twit standing right next to you. Miss three buck Chuck papa. ☹️
@@jessicaguzik You bet. The best mushroom dish I made was from a cup of wine from a box. 😁 Although I tried to keep in mind if I don't like the taste of the wine I'm not going to cook with it.... period.
Oh man I just made this and took the first two bites. SO GOOD! And so so easy!! I added a little pad of butter to the wine sauce but that’s the only thing I changed. Thank you for sharing this deliciousness 😻
That butter idea sounds amazing
It’s great that Alison makes everything look so easy. That’s why I watch the videos, but rarely make the recipes!
makes opening a can look easy? you need to get the f out of the kitchen
Man, I love Alison Roman. She's just so awesome to watch.
Seriously, how charming is Alison Roman? Also, chicken thighs are a go-to for me so I love seeing new dishes to make using them.
"You can do a lot of things, but it doesn't mean you should..." SAGE WISDOM FOR OUR TIMES. Sage wisdom for our times, Alison. Thank you.
She's right! I love cooking I do it almost every single day, but screw messing around with whole artichokes lol.
Just made this, fantastic! Cooking it was so enjoyable and I loved your guidance, can’t wait to see more :)
"OH MY GOD, Scott's gonna win a Golden Globe for this!" I couldn't deal but also lowkey agreed lmao
I’ve made this so many times. Thank you for another amazing recipe! 🙃
this is a wonderful way to make dinner. skillet + whole part of a chicken + wine + allium + veg + brightness + herb. perf. more of this, please.
I’ve been binge watching anything Alison Roman for the past 2 days
oh my, oh my, oh my! I made this today and it was a perfect Sunday lunch! easy and delicious ...Thank you!
Awesome video! Plenty of fresh artichokes available here in Italy right now, but I’ll stick with canned for this recipe. Thanks, Alison!
I made this last night. Chicken was delicious (and I’m proud of my crispy skin). Everything turned out great!
I love homegrown artichokes because they’re tender enough that you can eat the whole thing, even the leaves.
I am SOOOOOO making this for dinner tomorrow night!! I cannot wait!
I enjoy your cooking tips as you cook! You need a cooking show please!!
This is a wonderful basic chicken technique. I make this or some variation of this at least once a week.
“I love a canned bean” I’ve used more canned beans in the two weeks I’ve been watching your videos than in the last three years. Garbanzo. Cannelloni. Loved the recipes. On to Artichoke Hearts.
This looks scrumptious! I throw in artichokes in my salads most days. Tons of flavor and fiber.
I also Cook for myself most of these days ! Thank you dearest Allison for another magnificent invention of flavors from your chateau !
So glad she made the wine comment, now I won't feel so guilty using the Bodega wine I'm constantly grabbing for, um, recipes.
Thoroughly enjoy each and every video you make!! Can we get more videos??!!
I made this tonight and it was delicious and simple!
Love Alison and her recipes
I cooked this like week ago and it made it to list of my favourite dishes THANK YOU for this recipe
"The reality of my lifestyle is that I mostly cook for myself these days"
Could not relate more if I tried #GalentinesDay
Nathalie B I love the sigh she had at the end! So good
Just made this. So good!!! 11/10
I love this woman! She needs her own channel
I... would die for Alison Roman from the tiny kitchen
7:36 yes!!! Not everyone lives on the set of Ally Mcbeal or in a gap commercial. Snaps!
Totally embacing every aspect of this dish. Carpe diem Alison. Love from London x
I made this chicken yesterday and it turned out amazingly yummi!! :)
I love her style!
As a native Californian - Yes we do steam them and eat them by peeling off each individual leaf and dipping them in mayonnaise. Then taking a small knife and cutting out the "choke" to reach the heart. Delish! In fact this is the only way I've been doing it my entire (long) life. a little work, but so is every recipe. And worth it!
I hit like just because of the steam and the light at the end.
Alright, I’m sold! making this for Sunday lunch.
I hope the sun over here (Berlin) would be at least 1/3 as nice though.
Pretty good! Made the dish yesterday. Thinking I need to pan fry the thighs a little more and more seasoning. Also I think I need to get actual white wine rather than cooking white wine.
this meal looks like it will fit into my Mediterranean diet very well. bone-in skin-on yes, please!
Probably one of the best NYT draft for decades !
She’s soooo precious
I don't know which I love more, artichokes or Alison's T-shirt!
Dammit Eric, honey I just pissed myself laughing. Thank you I needed that. Oh and I like Allison's. Wink. Ew. Nevermind.
Beautiful, will be trying this soon.
That's very nice. Amazing recipe, thanks for sharing.
Right on you guys. Tasty …and you made it fun!
i love the way you cook!!!!
Trying not to be too bummed out over current Covid situation. This helps, might watch again. I too love Sumac, thanks for the shout out. It’s my favorite spice.
Sweet Mary Mother of God I have watched this so many times. I am obsessed. Thank you.
I'm a vegetarian and I can't stop watching all of her videos... Including those with meat.
That's how you know the love is real. 🥰
Gawd I love Alison videos
Oh this looks delish, saturdays dinner me thinks 💗
I used Reese's canned - just hearts, water, salt. They were fine. I liked all the flavors, and the Sumac and Mint was a fresh touch. Not going to rave like I do with some of Alison's other hits, but easy dish if you have the ingredients. I used Sauvignon Blanc for the wine and the sauce was tasty. If you own a Braiser, use it (without lid). Cleans up easy.
That LIGHTING thooo!! 🧡☀️🧡
She is my favorite!
Alison you are amazing ! Pls more videos !
I love artichokes and all parts of the chicken, so I have to make this.
I’d make that with frozen artichokes. The canned artichokes I find are always like brined. Nice video 💕
Making cooking fabulous
i was just thinking of what to cook for dinner. i think i'll throw in some cherry tomatoes and some red pepper flakes..yum though thanks NYT!!
Lovely dinner
Alison Roman needs her own UA-cam Channel. I will watch this everyday. #swooncooking
OMG! I COOK A LOTTA CHICKEN. THIS MAY BE THE BEST IVE EVER COOKED! Cooked her other 1 w the dates and seared lemons. It was excellent. But, this sauce was OTHERWORLDLY! Didn't hv any mint, and used cheap sauvignon blanc.......w boiled brussels sprouts on the side...just fyi. I cook every night, and this was 1 the best meal ive cooked in months!....and so simple!
Just made it tonight. Soooo good.
Great NSNG meal! I am making it this weekend
Hello from Brazil. what a charming chef!
I admit that when I do this, I will probably use frozen artichokes (canned are fine, but they have a lot of sodium and my husband has to be careful of it), but I am *definitely* doing this recipe.
Looks good!
Could not love Alison more.
I KNEW she was from California! Her Valleygirl accent is super strong lol but her personality is amazing. She seems like such a fun person to be around. She's funny and goofy but still manages to keep it thorough and professional. I really do enjoy her cooking videos. She totally needs her own show! ❤
Ok, for those folks asking, here's the recipe link: cooking.nytimes.com/recipes/1020861-wine-braised-chicken-with-artichoke-hearts (I think you need to be a NYTimes subscriber though); you don't really need it: everything is in the video: 4 bone-in skin on chicken thighs, 2 cans artichoke hearts (frozen is also great), a red onion chopped pole to pole in 8 pieces, some (1.25 cups) cheap-ass white wine (I used something from a cardboard box, no less), some olive oil (1 Tbsp in the pan, some more drizzled at the end). some fresh herbs (marjoram OR thyme OR oregano -- also some mint leaves, or use parsley or dill -- but mint work REALLY well), sumac if you've got it (and if you don't get some -- it was my new spice discovery of the year a few years back, and now I use it almost everywhere), some salt, some pepper, more salt, more pepper, etc. etc. oven at 425ºF 10-12 minutes; Just watch the video! Its all there. This is an easy one, and its a keeper. (And why is her Brooklyn light so much more sublime than mine? Not fair!)
i just want alison to know i'm obsessed w/ her that is all
When I saw the thumbnail I somehow read "One-Man Chicken" and was sort of impressed :D
What is that squarish white thing hanging on the left side of Alison's kitchen window?
I made this dish and was really happy with the results.
This was glorious. Also the music is so cozy, reminds me of Nigella Lawson's videos, wish they posted what it was.
1:27 is 'Samba Song' and 5:40 is 'Swingtime Trio', both by Geoffrey Gascoyne
@@marypeters625
when you are done being an amazing chef..you need to become a comedian!!!!! just LOVE your videos!!!
These videos need to ONLY be filmed during golden hour like this from now on, k thanks byee NYT xx
I love artichokes!! This looks so yummy! Great video.
Delicious! Thank you for sharing:p
I love the recipe.
Looks so good, not expensive and easy! Can't wait to make it :)
“The reality of my lifestyle is that I mostly cook for myself these days” ain’t nothing wrong with making a pan of delicious chicken thighs for yourself!
@alisonroman can you tell me specifically what type of pan you’re using? I only have Calphalon pans and I don’t know if I’ll get that good crispiness on the chicken thigh.
I'm both drooling and unbelievably depressed. That looks amazing! And my husband is allergic to chicken. To all things poultry, actually
Kristin Carnes roast chicken with gravy and mash is my signature dish and my husband is vegetarian
I put the hot mit glove over the handle so I have to see it when I make these frying pan dishes. Once I forgot and ouch! I was glad my hand didn't stick.
I made her fish and tomato broth recipe for dinner tonight and am making her ziti tomorrow. #fangirl (Speaking of, the people (ie: me) need to know what her signature nail polish color is.)
Mmmm making this for dinner tonight!
“You can do a lot of things, but that doesn’t mean you should.” 2020 definitely heard that.
I notice Alison never cuts the sprouts out of onions or garlic. I was always taught to remove them. I also notice that modern onion and garlic have sprouts in the center much more frequently than those back in the day. What's the story on sprouting onions and garlic?
Edible and just the start of the plant growing. Onions and garlic are root bulbs (as in tulips). Normal condition and harmless. However, when you see it in garlic, that garlic will be a little milder than a more fresh garlic, so if your bulbs are sprouting, you may want to add more garlic to get a stronger flavor,
LOOOOOOVE Alison!
That music though 🤣