from Our Salty Kitchen
- 6 bone-in, skin-on chicken thighs, 3-3.5 pounds
- 2 tbsp olive oil
- 1 tsp sea or kosher salt
- 1 tsp cracked black pepper
- 6 cloves garlic, smashed and roughly chopped
- 2 14-oz cans quartered artichoke hearts, drained
- 1 lemon, sliced into ½″ rounds
- ¾ c dry white wine
- ½ c chicken broth
- 2 tbsp chopped tarragon
- Heat oven to 375°F.
- Pat the chicken thighs dry, then sprinkle the skin and undersides with salt and pepper.
- Heat a 12″ cast iron skillet (or other heavy bottomed, oven proof pan) over medium high heat. Once the skillet is hot, add the oil to the pan, swirl to coat, and heat until it shimmers. Place the chicken thighs skin side down and sear until the skin is golden brown and crispy, and easily releases from the bottom of the skillet, 8-10 minutes. Flip the chicken and cook skin side up for 1 minute. Remove the chicken and set aside on a plate.
- Add the garlic to the skillet. Sautee, stirring occasionally, until the garlic is soft and golden brown, 3-4 minutes. Using the back of a wooden spoon, lightly crush the garlic into the fat until almost pulverized.
- Add the artichokes, toss with the garlic and pan fat, and cook for 1 minute.
- Pour in the wine and broth and cook until the liquid stops bubbling, about 1 minute.
- Tuck the lemon slices equally amongst the artichokes, then nestle the chicken thighs between the artichokes and the lemons. Bring the liquid to a simmer, then transfer the skillet to the oven and braise until the chicken is cooked through and reaches 165°F using an instant read thermometer, 20-25 minutes depending on size.
- Plate the chicken, then top with artichokes and pan sauce. Garnish with chopped tarragon, and serve immediately.
