45 minutes
A succulent chicken dish braised in white wine with artichokes and fresh herbs, perfect for a comforting and flavorful meal.
Chicken Thighs, seasoned with kosher salt and black pepper
0 lb
to taste
to taste
tablespoons
Artichoke Hearts, drained and halved
0 oz
Red Onion, sliced
each
cups
sprigs
handful
Flat Leaf Parsley, fresh
handful
Dill, fresh
handful
Sumac
to taste
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.
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