Braised Chicken with Artichoke Hearts

Braised Chicken with Artichoke Hearts




Total Time: 50 mins

Prep Time: 5 mins

Cook Time: 45 mins

Yield: 4 servings

Dish Size: Frying Pan




  • 4 chicken thighs (bone in, skin on)
  • kosher salt and pepper
  • 1 Tbsp olive oil
  • 2 14-ounce cans quartered artichoke hearts, drained and patted dry
  • 1 medium red onion, thinly sliced
  • ½ cup dry white wine or chicken broth
  • 1 tsp Herbs de Provence (you can substitute thyme)
  • ½ cup parsley, chopped




  1. Pat chicken thighs dry and if necessary trim skin and excess fat. Season with salt and pepper.
  2. Heat olive oil in a large, oven-safe frying pan over medium-high heat. Add chicken thighs, skin side down. Cook until skin is golden brown (don’t disturb chicken) about 10 minutes.
  3. Flip chicken skin side up and cook underside for about 5 minutes. Remove chicken and set aside.
  4. Add artichoke hearts and onions to pan and sauté until they get a little color, about 5 minutes.
  5. Add wine and Herbs de Provence. Stir mixture, bringing up any brown bits.
  6. Add chicken back to pan, bring to a simmer and place in a preheated 425ºF oven to finish cooking, about 10-12 minutes.
  7. Remove chicken from oven and top with parsley and a drizzle of olive oil if you like.