Wine-Braised Chicken with Artichoke Hearts

1. Season and Brown Chicken

Generously season chicken thighs with kosher salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken, skin-side down, and cook for 8-10 minutes until the skin is golden and crispy. Flip and cook the other side for about 5 minutes.

2. Add Artichokes and Onions

Add the drained and halved artichoke hearts and sliced red onion to the pan, cooking for a few minutes until they pick up some color and flavor.

3. Deglaze with Wine and Herbs

Pour in the dry white wine and add the sprigs of thyme. Scrape up the brown bits from the pan as the wine reduces slightly.

4. Braise in Oven

Nestle the chicken back into the pan and transfer the skillet to a preheated 425-degree oven. Braise for 10-12 minutes.

5. Garnish and Serve

Remove from oven and garnish with a handful of fresh mint, parsley, or dill. Drizzle with olive oil and sprinkle sumac if desired. Serve immediately.