1 leg and one breast of chicken, skin-on, deboned
1 cup dry bread crumbs (from French bread)
2 cloves garlic, squeezed
1 tablespoon oregano
1 teaspoon thyme
1 tablespoon chopped parsley
Sprinkle of salt
1 teaspoon olive oil
4 artichoke hearts, cooked and cubed, jarred
4 teaspoons unsalted butter, divided
1 shallot, chopped fine
4 ounces dry white wine
Preheat oven to 400 degrees. De-bone one leg and one breast of chicken. Cut pieces in half so that you have four equal-sized pieces with skin on one side. Make crumbs by mixing together bread crumbs, garlic, oregano, thyme, parsley, salt and olive oil.
Pre-warm two dinner plates.
Place chicken skin side down in a hot skillet with a little olive oil and a sprinkle of salt. Brown chicken on skin side, then turn skin side up and sprinkle generously with the crumb mixture. Place skillet in hot oven until done (approximately ten minutes). Remove from oven and pour off any rendered fat. On stove top over low heat, add 2 teaspoons butter, artichoke hearts and chopped shallots and heat together. Do not brown!
Place chicken on hot plates. Turn up stove heat and de-glaze the pan with two or three dashes of Worcestershire sauce and white wine. Reduce the sauce by half. Swirl in a teaspoon or two of cold butter to form a smooth emulsified sauce. Salt to taste.
Pour sauce around chicken, not on top, so you don’t make the crust soggy, and place artichokes on top. Garnish with chopped parsley.