Bacon, marinated artichoke hearts, olives, garlic and lemon juice and zest combine with chicken drumsticks and thighs in this big-flavored braise. Recipe below.

WE TURNED ON THE HEAT FOR THE FIRST TIME this fall a few days ago. It’s been unseasonably cool lately in Chicago, and that has prompted complaints from some. Not from me. This is cooking weather for me—not just because it’s cooler in the kitchen, but because we can finally turn away from light summer fare and get back to the good stuff. Roasts. Stews. And robust braises like this one. Continue reading “Serious flavor for cool temperatures: Braised Chicken with Artichokes and Olives” →