WINE BRAISED CHICKEN WITH ARTICHOKE HEARTS

Wine braised chicken with artichoke hearts image

Number Of Ingredients 8

4 pieces bone in skin on, chicken thighs
1/8th teaspoon kosher salt and black pepper
1 tablespoon EVOO
2 cans canned artichoke hearts
1 medium red onion, sliced
1 1/4 cup dry, white wine
1 sprigs spices sprigs thyme, oregano or marjoram
1 cup mint, parsley or dill

Steps:

heat oven to 425 degrees
season chicken on both sides with salt and pepper
heat 1 tbs oil in large skillet over medium-high and add chicken, skin side down.
Cook without flipping, until the skin is deeply golden and much of the fat has rendered, 8-10 minutes
using tongs, flip the chicken skin-side up. let undersides cook for another 5 or 6 minutes. set chicken aside. add artichoke hearts, and onions to the pan, letting them sizzle until they get a little color, 3-4 minutes
add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. add chicken back to pan, over the artichoke hearts and onions.
bring to a simmer and place pan in oven until chicken has finished cooking and sauce is reduced by about half 10-12 minutes (remove excess fat from pan
Remove chicken from oven and scatter with hearts. fishes with more pepper, a drizzle of EVOO