This hearty, one-skillet dish is easy enough for a cozy night in yet impressive enough for guests—especially when paired with some dry white wine!
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- 4 serving(s)
- Total Time:
- 50 mins
- 2 tbsp.
olive oil, divided
14-ounce can artichoke hearts, drained, squeezed and halved, then patted dry
lemon, sliced (seeds removed)
small bone-in, skin-on chicken thighs (4 to 5 ounce each)
- 1/2 tsp.
Kosher salt and pepper
cloves garlic, chopped
- 1/4 c.
dry white wine
- 1 c.
low-sodium chicken broth
- 2 tbsp.
chopped flat-leaf parsley leaves
- Step 1Heat oven to 425°F.
- Step 2Heat 1 tablespoon oil in large cast-iron skillet on medium-high. Add artichokes, cut sides down, and cook, flipping once, until golden brown, 1 1/2 to 2 minutes per side. Transfer to plate. Add lemon slices and cook, flipping once, until golden brown on both sides, 2 minutes; transfer to plate. Wipe pan clean.
- Step 3Reduce heat to medium. Season both sides of chicken with oregano and 1/2 teaspoon each salt and pepper. Add remaining tablespoon oil to skillet, then add chicken, skin side down; cook, undisturbed, until deep golden brown, 5 to 7 minutes. Flip and cook until other side is golden, 3 minutes more; transfer to plate.
- Step 4Discard all but 1 tablespoon fat from skillet. Add shallot and cook, stirring often, until softened, 2 to 3 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add wine and cook, scraping up any brown bits, until most of liquid has evaporated, 1 to 2 minutes.
- Step 5Add broth, thyme, and 1/2 teaspoon salt and simmer until reduced by half, 3 to 5 minutes. Return chicken (with any juices), skin side up, to skillet. Nestle lemon slices and artichokes into liquid. Transfer to oven and roast until chicken is cooked through, 10 to 12 minutes. Serve sprinkled with parsley.
NUTRITIONAL INFORMATION (per serving): About 427 calories, 27 g fat (7 g saturated), 36 g protein, 850 mg sodium, 8 g carbohydrate, 2 g fiber
Did you make this recipe? Comment below!
Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.