- 4-6 chicken thighs, on bone with skin
- 2 tablespoons olive oil
- 4 cloves garlic, chopped
- 6-8 shallots, peeled halved if large
- pinch of red pepper flakes
- 3/4 cup of white wine
- 1/4 cup chicken stock
- 14 oz can of whole artichoke hearts or jar of long stemmed 19.06 oz
- 1 cup cherry or grape tomatoes
- 1/2 green olives, pitted
- 1 lemon, zested and juiced
- 4 sprigs fresh thyme
- 1 tablespoon butter
- handful of fresh chopped parsley
- salt and pepper to taste
Preheat oven to 375 degrees.
Pat dry chicken, with scissors remove any excess skin and fat from underside.
Sprinkle generously with salt and pepper.
In a ovenproof skillet, large enough to hold all the chicken in one layer, heat olive oil over medium high heat, add chicken skin side down and leave undisturbed to achieve a nice brown sear without burning, approx 5-7 minutes.
Remove to plate, set aside.
Discard all but about 1 Tbsp of oil from pan, add garlic, shallots, and red pepper flakes, cook a minute, add wine, chicken stock and cook another minute, scraping up bottom of pan, scatter in the artichokes, olives, tomatoes, thyme and lemon zest.
Place chicken on top of artichokes with skin not submerged in cooking liquid and bring to a simmer.
Cover pan and transfer to oven, cook for 30-35 mins. Uncover after 15 mins and continue to cook.
Remove from oven and transfer chicken to warmed serving platter, place skillet over medium high heat and reduce pan juices to thick sauce, about 3-5 mins.
Turn off heat and whisk in butter, add juice from zested lemon.
Pour pan sauce into platter with chicken and scatter with chopped parsley and serve.