Braised Chicken Bucatini with Artichoke Hearts

It’s hard to talk about braised chicken when people across Texas are experiencing so much suffering after the devastating hurricane. I commented to a friend the other day that writing about cooking seems so tone-deaf right now. There’s a helpless feeling that seeps in while witnessing so many people, children, animals, and, well, just so many lives suddenly displaced. It’s hard not to feel that any help I can provide is just a drop in a very deep bucket. It’s overwhelming.

But like the recent solar eclipse, I am heartened by the power that pulls people together with a singular focus. In the case of Harvey, I’m reminded of what Fred Rogers (aka the famed Mr. Rogers) once said: “When I was a boy and I would see scary things in the news, my mother would say to me, “Look for the helpers. You will always find people who are helping.”

So when I sat down this morning to type out a few words I wrestled for a while with what to say. Saying nothing seemed callous and out of touch, but saying too much didn’t feel quite right, either. So, I’ll finish with this: Stay strong Texas. You’re in our hearts and prayers.

And because talking about food is what I do I’m going to do that after the photo. But first, in case you want to help but don’t know where to start, here’s an article from Forbes that lays out some things to consider: Helping Out After Hurricane Harvey. I found it helpful.

Braised Chicken Bucatini

I’ve been in full-throttle fall mode the last few weeks and nothing signifies the season more than stirring a simmering pot. Braised chicken bucatini is a low and slowish cooking project. Slowish because it doesn’t take hours to make, but it’s more of a weekend cooking exercise than a got-to-get-dinner-on-the-table weeknight quick dinner hit.

As my friend Bridget reminded me last week not everyone is running with arms wide open into fall. While shocking to me, I’m willing to compromise and not go full-on cold weather cooking just yet. So, think of this braised chicken as a transitional dish. It’s a little bit summer and little bit fall with slow cooked chicken thighs in a bright sauce flavored with pancetta, fresh thyme, and marinated artichoke hearts. It’s all done on the stove (no hot oven required) and, if you make it (and I hope you do), you’ll discover it’s a flexible recipe. Open to tweaks and substitutions you can evolve it as the weather gets cooler (Sorry, B, but it’s gonna happen).

I used pancetta which is an Italian-style bacon but substitute regular bacon if want a smoky sauce. Switching the herbs up changes things flavor-wise, too. I like the subtle lemony flavor of fresh thyme, but if you have fresh basil add some to make a more summery dish (stir it in right at the end). Or, add a bay leaf and some rosemary when you simmer the chicken to make it more fall-wintry.

No matter how you make this recipe your own, serving the tender chicken with some pasta tossed in the sauce makes a comforting dinner. And something comforting seems like a good thing right now.

More Fall Chicken Recipes

Tomato Leek Rice with Roasted Chicken

One-Pan Roasted Chicken and Veggies

Chicken with Rosemary Wine Sauce

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