Alison Roman's One-Pan Chicken With Artichokes | NYT Cooking 

That lighting was transcendental.

I made this and it was great! I can never leave anything alone so I cooked down some anchovy paste to start, added quartered lemons and whole garlic cloves and also some chicken stock with the wine. It was absolutely delicious!

"This is... not something I necessarily want to drink from a glass, but wouldn't NOT drink from a glass... as in, I probably will drink from a glass" This is literally me standing in the wine aisle looking at the bottom shelf

“Artichokes, mint and sumac together...” ***BRAD LEONE HAS ENTERED THE CHAT***

See, this looks amazing and all, and I’d love to fall into the idea that I will someday make this myself, but the way these videos are filmed and this woman are the real reasons I’m watching. Amazing.

"OH MY GOD, Scott's gonna win a Golden Globe for this!" I couldn't deal but also lowkey agreed lmao

She is my absolute favourite, I get so much joy NYT brings us another episode of her magic

Seriously, how charming is Alison Roman? Also, chicken thighs are a go-to for me so I love seeing new dishes to make using them.

I cooked this dish today and my husband and teenage son loved it! It tasted delicious! You’ve done it again Alison Roman...I would have never thought of artichokes and chicken together but we love them!!! Thank you!

It’s great that Alison makes everything look so easy. That’s why I watch the videos, but rarely make the recipes!

Man, I love Alison Roman. She's just so awesome to watch.

This looks delicious but also we all just want to be your friend.

The joys of simple things in life, I will have to try this recipe soon. Thanks Alison, you've done it again!

I love homegrown artichokes because they’re tender enough that you can eat the whole thing, even the leaves.

Oh man I just made this and took the first two bites. SO GOOD! And so so easy!! I added a little pad of butter to the wine sauce but that’s the only thing I changed. Thank you for sharing this deliciousness 😻

I see Alison, I click. That simple.

“I love a canned bean” I’ve used more canned beans in the two weeks I’ve been watching your videos than in the last three years. Garbanzo. Cannelloni. Loved the recipes. On to Artichoke Hearts.

So glad she made the wine comment, now I won't feel so guilty using the Bodega wine I'm constantly grabbing for, um, recipes.

This looks scrumptious! I throw in artichokes in my salads most days. Tons of flavor and fiber.

"You can do a lot of things, but it doesn't mean you should..." SAGE WISDOM FOR OUR TIMES. Sage wisdom for our times, Alison. Thank you.

this is a wonderful way to make dinner. skillet + whole part of a chicken + wine + allium + veg + brightness + herb. perf. more of this, please.

I... would die for Alison Roman from the tiny kitchen

She's right! I love cooking I do it almost every single day, but screw messing around with whole artichokes lol.

7:36 yes!!! Not everyone lives on the set of Ally Mcbeal or in a gap commercial. Snaps!

I’ve been binge watching anything Alison Roman for the past 2 days

I enjoy your cooking tips as you cook! You need a cooking show please!!

oh my, oh my, oh my! I made this today and it was a perfect Sunday lunch! easy and delicious ...Thank you!

"The reality of my lifestyle is that I mostly cook for myself these days" Could not relate more if I tried #GalentinesDay

This is a wonderful basic chicken technique. I make this or some variation of this at least once a week.

I made this dish for Christmas supper in 2023. It was absolutely delicious, a big hit and relatively easy to make.

I made this last night. Chicken was delicious (and I’m proud of my crispy skin). Everything turned out great!

Awesome video! Plenty of fresh artichokes available here in Italy right now, but I’ll stick with canned for this recipe. Thanks, Alison!

I love this woman! She needs her own channel

I also Cook for myself most of these days ! Thank you dearest Allison for another magnificent invention of flavors from your chateau !

I hit like just because of the steam and the light at the end.

I cooked this like week ago and it made it to list of my favourite dishes THANK YOU for this recipe

Beautiful, will be trying this soon.

this meal looks like it will fit into my Mediterranean diet very well. bone-in skin-on yes, please!

I am SOOOOOO making this for dinner tomorrow night!! I cannot wait!

Alright, I’m sold! making this for Sunday lunch. I hope the sun over here (Berlin) would be at least 1/3 as nice though.

Love Alison and her recipes

Totally embacing every aspect of this dish. Carpe diem Alison. Love from London x

Thoroughly enjoy each and every video you make!! Can we get more videos??!!

I'm a vegetarian and I can't stop watching all of her videos... Including those with meat. That's how you know the love is real. 🥰

Just made this. So good!!! 11/10

That's very nice. Amazing recipe, thanks for sharing.

I made this chicken yesterday and it turned out amazingly yummi!! :)

Probably one of the best NYT draft for decades !

I love her style!

As a native Californian - Yes we do steam them and eat them by peeling off each individual leaf and dipping them in mayonnaise. Then taking a small knife and cutting out the "choke" to reach the heart. Delish! In fact this is the only way I've been doing it my entire (long) life. a little work, but so is every recipe. And worth it!

I made this tonight and it was delicious and simple!

Oh this looks delish, saturdays dinner me thinks 💗

Delicious! Thank you for sharing:p

I love artichokes!! This looks so yummy! Great video.

Yay! Delicious!

I don't know which I love more, artichokes or Alison's T-shirt!

That LIGHTING thooo!! 🧡☀️🧡

She’s soooo precious

Looks good!

She is my favorite!

Looks so good, not expensive and easy! Can't wait to make it :)

Just made it tonight. Soooo good.

Right on you guys. Tasty …and you made it fun!

Trying not to be too bummed out over current Covid situation. This helps, might watch again. I too love Sumac, thanks for the shout out. It’s my favorite spice.

Gawd I love Alison videos

“The reality of my lifestyle is that I mostly cook for myself these days” ain’t nothing wrong with making a pan of delicious chicken thighs for yourself!

Alison you are amazing ! Pls more videos !

Sweet Mary Mother of God I have watched this so many times. I am obsessed. Thank you.

I’d make that with frozen artichokes. The canned artichokes I find are always like brined. Nice video 💕

These videos need to ONLY be filmed during golden hour like this from now on, k thanks byee NYT xx

i was just thinking of what to cook for dinner. i think i'll throw in some cherry tomatoes and some red pepper flakes..yum though thanks NYT!!

When I saw the thumbnail I somehow read "One-Man Chicken" and was sort of impressed :D

I KNEW she was from California! Her Valleygirl accent is super strong lol but her personality is amazing. She seems like such a fun person to be around. She's funny and goofy but still manages to keep it thorough and professional. I really do enjoy her cooking videos. She totally needs her own show! ❤

OMG, yum!!!

Hello from Brazil. what a charming chef!

I love artichokes and all parts of the chicken, so I have to make this.

LOOOOOOVE Alison! That music though 🤣

Yuuum, I'll try it!

i just want alison to know i'm obsessed w/ her that is all

Lovely dinner

Pretty good! Made the dish yesterday. Thinking I need to pan fry the thighs a little more and more seasoning. Also I think I need to get actual white wine rather than cooking white wine.

Making cooking fabulous

Mmmm making this for dinner tonight!

when you are done being an amazing chef..you need to become a comedian!!!!! just LOVE your videos!!!

I love the recipe.

“You can do a lot of things, but that doesn’t mean you should.” 2020 definitely heard that.

Well done!

Artichokes....hmmm....amazing :) I will get this recipe on my RU-vid channel, thanks for sharing with us!

Could not love Alison more.

I used Reese's canned - just hearts, water, salt. They were fine. I liked all the flavors, and the Sumac and Mint was a fresh touch. Not going to rave like I do with some of Alison's other hits, but easy dish if you have the ingredients. I used Sauvignon Blanc for the wine and the sauce was tasty. If you own a Braiser, use it (without lid). Cleans up easy.

سماق عربي. هلا الكل بعرف اكل العرب بس ما حد بحكي هاد عربي زي الفلافل. حمص خبز ورق عنب كباب بابا غنوج هاد كله عربي اكل العرب صحي من الاف السنين. كل اكلنا صحي بحبك شيف. ❤️

Great NSNG meal! I am making it this weekend

making this!!!

Alison Roman needs her own RU-vid Channel. I will watch this everyday. #swooncooking

YASSS!

I admit that when I do this, I will probably use frozen artichokes (canned are fine, but they have a lot of sodium and my husband has to be careful of it), but I am *definitely* doing this recipe.

Damn that looks so good!!

OMG! I COOK A LOTTA CHICKEN. THIS MAY BE THE BEST IVE EVER COOKED! Cooked her other 1 w the dates and seared lemons. It was excellent. But, this sauce was OTHERWORLDLY! Didn't hv any mint, and used cheap sauvignon blanc.......w boiled brussels sprouts on the side...just fyi. I cook every night, and this was 1 the best meal ive cooked in months!....and so simple!

One of my favorite pizza toppings is artichoke hearts

Ok, for those folks asking, here's the recipe link: cooking.nytimes.com/recipes/1020861-wine-braised-chicken-with-artichoke-hearts (I think you need to be a NYTimes subscriber though); you don't really need it: everything is in the video: 4 bone-in skin on chicken thighs, 2 cans artichoke hearts (frozen is also great), a red onion chopped pole to pole in 8 pieces, some (1.25 cups) cheap-ass white wine (I used something from a cardboard box, no less), some olive oil (1 Tbsp in the pan, some more drizzled at the end). some fresh herbs (marjoram OR thyme OR oregano -- also some mint leaves, or use parsley or dill -- but mint work REALLY well), sumac if you've got it (and if you don't get some -- it was my new spice discovery of the year a few years back, and now I use it almost everywhere), some salt, some pepper, more salt, more pepper, etc. etc. oven at 425ºF 10-12 minutes; Just watch the video! Its all there. This is an easy one, and its a keeper. (And why is her Brooklyn light so much more sublime than mine? Not fair!)