Lemon Chicken with Sunchokes

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I'm not really a big sunchoke fan, so I'm always looking for interesting ways to use them that I'll like.

Lemon Chicken with Sunchokes

This Mid-East inspired dish uses plenty of garlic, saffron, thyme and pine nuts to flavor the chicken and sunchokes. The cream may be omitted to suit dietary needs. I used it and found it added a nice richness to the dish.

Ingredients:
1 teaspoon lemon zest
1 fresh lemon
2 Tablespoons olive oil, divided use
1# boneless skinless chicken thighs
Kosher salt and freshly ground black pepper
1 cup chicken broth
1/4 teaspoon saffron
1 pound sunchokes, peeled (or not as you wish)
10 garlic cloves, peeled and halved (yes--use this many!)
1/4 cup heavy cream
1 Tablespoon fresh thyme leaves (1 teaspoon dry if the fresh in unavailable)
1/4 cup pine nuts
Hot, cooked rice or fettuccine

Finely grate 1 teaspoon of zest from the lemon and set aside. Juice the lemons and set aside. Place a large, deep, heavy skillet over medium-high heat. When hot, add 1 tablespoon of the olive oil and swirl to coat the bottom of the pan. Sprinkle boneless, skinless chicken thighs on both sides with salt and pepper. Place 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 tablespoon of olive oil, chicken broth, and saffron threads to the skillet. Bring to a boil, stirring to loosen any browned bits. Add sunchokes and garlic cloves. Return chicken to the skillet, along with any accumulated juices. Reduce heat and simmer about 30 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 or pasts and sprinkle with pine nuts to garnish.

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