Food My Muse

0 First, pat dry the chicken. Take your blow dryer on cool and dry them an extra 2-3 minutes. This will help it crisp up more.
1 Secondly, sprinkle some salt on the chicken.
2 Then, preheat a pan on high for 2 minutes, lower heat to medium high, add some olive oil and brown the chicken skin side down first giving it a little shake for 5-6 minutes or until golden. Flip and cook for 3-4 minutes. Remove from pan.
3 In that same pan, sauté the onions, celery and garlic for 3 minutes on medium low. Add in acini di pepe (pastina) and brown for 3 more minutes. Then, deglaze with wine.
4 Add in broth, beans and artichokes. Bring to a boil for 2-3 minutes. Then, kill the heat and add in parsley, Tamari, lemon zest and butter.
5 After using the lemon for the zest, slice it into 8ths.
6 Then, top with the chicken, the tomatoes and lemon slices.
7 Bake at 400F for 20 minutes or until liquid absorbed, skin more golden and tomatoes slightly burst.
8 Lastly, top with Parmigiano, more parsley and that’s it.