Chicken With A Smoky Charred-Rosemary Vinaigrette

Photo: Courtesy Food and Wine Magazine

You'll want to pour this tangy vinaigrette, from the May issue of Food and Wine Magazine over your shoes. It's that good. And this screams, Everyone gather around the table! 

CHICKEN WITH CHARRED-ROSEMARY VINAIGRETTE

Four 4-inch rosemary sprigs
3 tablespoons Champagne vinegar
1 tablespoon Dijon Mustard
1/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and pepper
6 skin-on, bone-in chicken thighs
One 10-oz package frozen artichoke heart quarters, thawed
1 pint cherry tomatoes
1/2 cup drained caperberries

1. Preheat the oven to 375 degrees. Roast two of the rosemary sprigs directly on the oven rack for 5 minutes, until charred. Leave the oven on. Strip off the leaves, then finely crush them (I was able
to do this with my fingers once cool); discard the stems. In a small bowl, whisk the leaves with the vinegar, mustard and 1/4 cup of the olive oil. Season with salt and pepper.

2. In a large deep skillet, heat the remaining 1 tablespoon of oil. Season the chicken with salt and pepper and cook skin side down over moderately high heat, turning once, until well browned, 12 minutes. Transfer to a plate.

3. Pour off all but 2 tablespoons of fat from the skillet. Stir in the artichokes, tomatoes, caperberries, which I could not find, but if you've got them, use them, and the remaining rosemary sprigs. Top with the chicken and roast in the oven for 15 minutes, until an instant-read thermometer inserted in the chicken registers 165 degrees. Drizzle with the vinaigrette and serve, passing more vinaigrette at the table. Serve over lentils or farro with some warm crusty bread. Bon appetit!