Photo: Fried Chicken and Artichokes with Salsa Brava Recipe
Ingredients
For the Chicken:
- 1 cup beer
- 1/3 cup sherry vinegar or white wine vinegar
- 1 teaspoon dried oregano
- 5 cloves garlic, smashed
- 1 tablespoon coriander seeds, crushed
- 3 bay leaves
- Kosher salt and freshly ground black pepper
- 18 chicken wing drumettes
- Extra-virgin olive oil, for frying
- 1 cup all-purpose flour
- 1 8.5-ounce can artichoke hearts, drained and halved
- Lemon wedges, for serving
For the Salsa:
- 1 6-ounce jar piquillo or pimiento peppers, drained
- 1/4 red onion, coarsely chopped
- 1 clove garlic, coarsely chopped
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon ground coriander
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- Pinch of cayenne pepper
- 2 tablespoons dry white wine
- 2 teaspoons sherry vinegar or white wine vinegar
- Kosher salt and freshly ground black pepper
Directions
Prepare the chicken: Mix the beer, vinegar, oregano, garlic, coriander, bay leaves, 2 teaspoons salt and 1/2 teaspoon black pepper in a large bowl. Add the chicken, cover and refrigerate at least 6 hours or overnight.
Meanwhile, make the salsa: Puree the peppers, onion, garlic, olive oil, coriander, paprika, cumin, thyme, cayenne, wine and vinegar in a food processor until smooth. Season with salt and black pepper, cover and refrigerate at least 2 hours.
Fry the chicken and artichokes: Heat 1 inch of olive oil in a large pot until a deep-fry thermometer registers 350 degrees F. Meanwhile, season the flour with salt and black pepper in a bowl. Remove the chicken from the marinade and pat dry. Dredge the chicken in the flour and fry in batches, turning as needed, until golden brown, 10 to 12 minutes. Drain on paper towels.
Return the oil to 350 degrees F. Dredge the artichoke hearts in the remaining flour and fry until golden brown, 3 to 4 minutes. Drain on paper towels and squeeze a few lemon wedges on top. Serve the chicken and artichokes with the salsa and more lemon.
Photograph by Con Poulos
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