WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS

Wine-Braised Chicken with Artichoke Hearts image

Categories Chicken

Number Of Ingredients 9

4 pieces Chicken Thighs, Bone in with skin on
1 Kosher salt and black pepper, to taste
1 tablespoon Olive Oil, plus more for drizzling
2 cans Canned Artichoke Hearts 14 oz cans, drained and halved lengthwise)
1 Red Onion (Medium, sliced)
1 1/4 cup Dry white wine
3 sprigs Thyme, Oregano, or Marjoram
1 cup Parsley leaves
1 Sumac (optional), for serving

Steps:

Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
Heat tablespoon oil in a large skillet over medium-high, and add chicken, skin side down. Cook, without flipping, unitl the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat)
Using tongs, flip the chicken skin side up. Let the undersides cook for anoother 5 or so mlinutes. Set chicken aside. Add artichoke haearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scaping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
Remove chicken from oven and scatter with parsley. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.