Fried Chicken and Artichokes With Salsa Brava

Name: Fried Chicken and Artichokes With Salsa Brava
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup beer; ⅓ cup sherry wine vinegar or ⅓ cup white wine vinegar; 1 teaspoon dried oregano; 5 garlic cloves, smashed; 1 tablespoon coriander seed, crushed; 3 bay leaves; salt & freshly ground black pepper; 18 chicken wings; olive oil, for frying; 1 cup flour; 8 12 ounces marinated artichoke hearts, drained and halved; lemon wedge, for serving; 6 ounces marinated piquillo peppers (roasted red pepper) or 6 ounces pimiento bell peppers, drained (roasted red pepper); 14 red onion, coarsely chopped; 1 garlic clove, coarsely chopped; ¼ cup extra virgin olive oil; ½ teaspoon ground coriander; 2 teaspoons smoked paprika; ½ teaspoon ground cumin; ¼ teaspoon dried thyme; 1 pinch cayenne pepper; 2 tablespoons dry white wine; 2 teaspoons sherry wine vinegar or 2 teaspoons white wine vinegar; salt & freshly ground black pepper

Servings: persons

1 cup beer
⅓ cup sherry wine vinegar or ⅓ cup white wine vinegar
1 teaspoon dried oregano
5 garlic cloves, smashed
1 tablespoon coriander seed, crushed
3 bay leaves
salt & freshly ground black pepper
18 chicken wings
olive oil, for frying
1 cup flour
8 12 ounces marinated artichoke hearts, drained and halved
lemon wedge, for serving
6 ounces marinated piquillo peppers (roasted red pepper) or 6 ounces pimiento bell peppers, drained (roasted red pepper)
14 red onion, coarsely chopped
1 garlic clove, coarsely chopped
¼ cup extra virgin olive oil
½ teaspoon ground coriander
2 teaspoons smoked paprika
½ teaspoon ground cumin
¼ teaspoon dried thyme
1 pinch cayenne pepper
2 tablespoons dry white wine
2 teaspoons sherry wine vinegar or 2 teaspoons white wine vinegar
salt & freshly ground black pepper

1
First, prepare the chicken; in a large bowl, combine beer, vinegar, oregano, garlic, coriander, bay leaves, 2 teaspoons salt, 1/2 teaspoon pepper; add chicken, cover, and refrigerate 6 hours, up to overnight.
2
Meanwhile, make the salsa: puree salsa ingredients; season with salt and pepper, cover, refrigerate at least 2 hours.
3
Heat 1 inch of oil in a large pot to medium heat, 350 degrees F.
4
Remove chicken pieces from marinade and pat dry; dredge in flour.
5
Fry chicken, in batches, turning several times, until golden brown, about 10-12 minutes in total: drain on paper toweling.
6
Dredge artichoke hearts in flour and fry until golden, about 3 to 4 minutes: drain on paper toweling and drizzle with fresh lemon juice.
7
Serve chicken pieces with artichokes and salsa and lemon wedges.

1386

kcal

Calories

Fat

110

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 cup beer, ⅓ cup sherry wine vinegar or ⅓ cup white wine vinegar, 1 teaspoon dried oregano, 5 garlic cloves, smashed, and more.

Yes, Fried Chicken and Artichokes With Salsa Brava falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!