Chicken Legs with Artichokes and Cider Vinegar - Lidia
Delicious chicken and artichoke dish with garlic, onions, and a flavorful reduction—slow-cooked to perfection in a skillet.
Ingredients
- 4 whole chicken legs, separated at the joint (about 2 pounds)
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, crushed and peeled
- 8 small onions, such as cipollini, cleaned and peeled but left whole
- One 9-ounce package frozen artichoke hearts, thawed
- Peperoncino flakes
- 2 sprigs fresh rosemary
- 1/2 cup apple-cider vinegar
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