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Title: Wine-Braised Chicken w/Artichoke Hearts
Categories: Poultry, Vegetables, Herbs, Wine
Yield: 4 Servings

4 Bone-in, skin-on chicken
- thighs
Salt & black pepper
1 tb Olive oil, plus more for
- drizzling
28 oz (2 cans) artichoke hearts;
- drained, halved lengthwise
1 md Red onion; sliced
1 1/4 c Dry white wine
Few sprigs of thyme, oregano
- or marjoram
1 c Mint, parsley or dill
- leaves
Sumac; for serving (opt)

Set oven @ 425ºF/218ºC.

Season chicken on both sides with salt and pepper.

Heat 1 tablespoon oil in a 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 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 another 5 or so minutes. Set chicken
aside. Add artichoke hearts 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 scraping 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 herbs. Finish
with more pepper, a drizzle of olive oil, and a sprinkle
of sumac, if you have it.

By Alison Roman

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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