Food My Muse

1. Pat dry the chicken. Take your blow dryer on cool and dry them an extra 2-3 min. This will help it crisp up more.
2. Sprinkle some salt on the chicken.
3. Preheat a pan on high for 2 min, 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 min or until golden. Flip and cook for 3-4 min. Remove from pan.
4. In that same pan, sautee the onions, celery and garlic for 3 min on medium low. Add in acini di pepe and brown for 3 more min. Deglaze with wine.
5. Add in broth, beans and artichokes. Bring to a boil for 2-3 min. Kill heat and add in parsley, tamari, lemon zest and butter.
6. After using the lemon for the zest, slice it into 8ths.
7. Top with the chicken, the tomatoes and lemon slices.
8. Bake at 400F for 20 min or until liquid absorbed, skin more golden and tomatoes slightly burst.
9. Top with parmigiano, more parsley and that’s it.