BRAISED CHICKEN THIGHS WITH MARINATED ARTICHOKES

Braised chicken thighs with marinated artichokes image

Number Of Ingredients 12

8 (3 3/4 lbs.) pieces Skin-on bone-in chicken thighs
1 Sea salt and pepper
1 tablespoon Extra virgin olive oil
15 ounces Marinated artichoke hearts
1/4 cup Artichoke hearts brine
1 cup Castelvetrano olives
1 head Head of garlic, halved crosswise
1 Lemon
6 sprigs Thyme sprigs
1 cup Low sodium chicken stock
1/2 cup Semidry sherry
1 tablespoon Asian fish sauce

Steps:

Preheat oven to 375 degrees. Season the chicken all over with salt and pepper.
In a large skillet, heat oil and add chicken, skin side down and cover chicken (not the pot) with a lid. Cook over moderate heat until browned and crisp, about 5-7 minutes.
Transfer skin side up to a large, greased baking dish. Repeat with remaining chicken.
Scatter artichoke hearts, olives, garlic, lemon slices, and thyme in the baking dish.
Pour off the fat from the skillet. Add the artichoke brine, stock, sherry, and fish sauce. Bring to a boil. Stir in 1 tsp. of salt and pour around the chicken. Cover tightly with foil and braise in the oven for one hour, until the chicken is very tender.
Uncover and raise the heat to 400 degrees. Roast for 15 minutes more until the skin is crisp. Discard the thyme and serve.