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Lemon Chicken with Jerusalem Artichokes

From Northeast Georgia Locally Grown

<p>This is the first recipe I learned to cook with Jerusalem Artichokes. And since it&#8217;s so good, it&#8217;s still the main way I like to enjoy this tasty veggy.</p>
Source: (Entered by Justin Ellis)
Serves: 2-4

1/2 lb jerusalem artichokes
4 chicken thighs
1 tsp lemon zest
2 fresh lemons
2 tbsp olive oil, divided use
kosher sal and freshly ground pepper
1 cup chicken broth
1/4 tsp ground saffron (or use saffron rice instead)
10 clove garlic peeled and halved
1/4 cup heavy cream
1 tbsp fresh thyme leave
1/4 cup pine nuts toasted
Hot cooked rice or sub saffron rice

Step by Step Instructions
  1. Preparation: Finely grate 1 teaspoon of zest from the lemon and set aside. Juice both of the lemons (discarding pulp) and set aside. Place a large, deep, heavy skillet over medium-high heat. When hot, add 1 tablespoon of olive oil and swirl to coat the bottom of the pan. Sprinkle chicken thighs on both sides with salt and pepper. Place skin-side down in the hot pan and quickly brown them, turning only once. Remove to a plate and keep warm. Add the lemon juice, lemon zest, remaining olive oil, chicken broth, and saffron to the skillet. Bring to a boil, stirring to loosen any browned bits. Add Jerusalem artichokes and garlic cloves. Return chicken to the skillet, along with any accumulated juices. Reduce heat and simmer about 45 minutes, until chicken and sunchokes are tender. Stir in cream and thyme leaves. Taste and adjust seasoning, if need be. Return to a simmer and cook an additional 10 minutes. Serve over cooked rice and sprinkle with pinenuts to garnish.