Lemon Artichoke Chicken
- 8 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1/2 white or yellow onion, diced
- 3 to 4 garlic cloves, minced
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 1 1/2 cups low-sodium chicken stock
- 1/4 cup capers, rinsed
- Zest of 1 lemon
- 1 14-ounce can artichoke hearts, brine drained
- 2 tablespoons chopped fresh herbs (tarragon, dill, thyme, or parsley)
- Prep the chicken—Pat chicken dry with paper towels and season on both sides with salt and freshly ground pepper.
- Sear the chicken—Heat oil in a large skillet over medium heat. When oil is shimmering, place chicken thighs in the skillet, spacing them evenly. Cook without disturbing until the skin begins to brown—about 6 to 8 minutes. Carefully flip chicken thighs and continue cooking for another 5 minutes. Transfer chicken to a plate and set aside.
- Sauté the aromatics—Add onion to skillet and sauté, stirring occasionally, for about 5 minutes. Add garlic and sauté for another minute.
- Deglaze the pan—Add white wine and stir to incorporate brown bits in the skillet. Bring to a simmer for 4 to 5 minutes.
- Finish and serve—Add lemon juice and chicken broth to skillet. Stir in capers and lemon zest and bring to a simmer for 5 minutes. Return chicken to skillet, skin side up, and add artichokes. Continue simmering until thighs are fully cooked and artichokes are heated through—about 10 minutes. Remove from heat and sprinkle with fresh herbs.
Be sure to drain brine from artichokes and rinse capers or the dish might be overloaded with sodium. You can always add more salt at the end, if needed.
Chardonnay or sauvignon blanc to pinot grigio—you can’t go wrong cooking with a dry white wine you’d enjoy drinking.