Braised Chicken Thighs with Artichoke Hearts and Olives

1. Prep

Preheat the oven to 325°F. Pat the chicken thighs dry with paper towels and season generously with salt. Slice the garlic, pit and roughly chop the olives and quarter the artichoke hearts. Peel the lemon and chop the parsley.

2. Sear Chicken

Heat the avocado oil in a large oven-proof skillet over medium-high heat. Add the chicken thighs skin-side down and sear until the skin is crisp and golden brown, about 10 minutes. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.

3. Sweat Aromatics

Reduce heat to medium. Add the garlic and olives to the skillet and sauté until fragrant but not browned, about 1-2 minutes. Then add the oregano and cook for another minute until fragrant.

4. Deglaze

Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it reduce by 80%, about 3-5 minutes.

5. Combine

Add the artichokes to the pot, along with the chicken thighs and chicken stock. Bring everything to a simmer with a pinch of salt.

6. Braise Chicken

Cover the pot with a lid and transfer the skillet to the preheated oven. Braise for 20 minutes, then remove the lid and add the beans to the pot and place the pot back into the oven to finish braising for another 20-30 minutes.

7. Finishing Ingredients

Remove the skillet from the oven and check the chicken thighs for doneness, they should be fork tender. If the sauce needs thickening, simmer it on the stove for a few minutes to reduce. Taste and adjust seasoning if necessary. Sprinkle with chopped parsley before serving.