Fried Chicken And Artichokes With Salsa Brava

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 cup beer
• 1/3 cup sherry wine vinegar or 1/3 cup 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 1/2 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)
• 1/4 red onion, coarsely chopped
• 1 garlic clove, 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
• 1 pinch cayenne pepper
• 2 tablespoons dry wine
• 2 teaspoons sherry wine vinegar or 2 teaspoons wine vinegar
• salt & freshly ground black pepper

Recipe

• 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.