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Title: Mediterranean Braised Chicken Thighs
Categories: Poultry, Vegetables, Citrus, Herbs, Wine
Yield: 6 servings

2 tb Butter
2 tb Olive oil
2 lb (6) bone-in chicken thighs
14 oz Can water-pack sm artichoke
- hearts; drained
3 Shallots; halved
1/3 c Dry white wine
1/2 c Pitted Greek olives
1/3 c Chicken broth
1 tb Lemon juice
1 cl Garlic; thin sliced
1 tb Drained capers
1 ts Ground sumac or za'atar
- seasoning

Set oven @ 375ºF/190ºC.

In a 12" cast-iron or other ovenproof skillet, heat
butter and oil over medium-high heat. Brown chicken,
skin side down. Turn thighs over; arrange artichokes and
shallots around chicken. Cook 1 minute longer. Add wine
to pan; cook 1 minute longer, stirring to loosen browned
bits from pan.

Add remaining ingredients to pan. Bake 15-20 minutes.

Grace Vallo, Salem, New Hampshire

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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