If you love artichokes like I do, this is the dish for you! It comes together quickly and has a distinct flavor. The chicken and potatoes are tender and pack a delightful punch. Good for weeknight dinners or a dinner party!
- 1/3 cup olive oil
- 4 chicken thighs with skin and bones
- salt and freshly ground pepper
- 4 red-skinned potatoes, cut in quarters
- 4 garlic cloves, minced
- 3/4 cup dry white wine
- 3/4 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 lemon juice
- 1 can artichoke hearts, cut in half
- 2 tablespoons unsalted butter
Preheat oven to 400 degrees. Heat the oil in large ovenproof fry pan over high heat. Sprinkle the chicken generously with salt and pepper. Fry the chicken in the pan until golden brown on all sides, about 10 minutes. When the chicken is browned, take it out of the pan and set aside in a dish.
Fry the potatoes in the same pot (add a little more olive oil if needed) and cook them until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and sauté for 1 minute. Add the wine and scrape up any brown bits on the bottom of the pan. Add the broth, oregano, and thyme. Return the chicken to the pan. Add the juice of 1/2 lemon. Stir to combine. Bring to a boil.
Cover the pot and place in the oven until the chicken cooks throughout, about 30 minutes. Transfer the chicken to a platter, arrange the potatoes around the chicken. Place the frying pan back on the stove and add the artichokes to the sauce in the pan. Simmer for about 3 minutes, add the butter and stir until combined, simmer about 4 minutes more. Taste the sauce and add more salt and pepper only if needed.
Place the artichokes around the platter then pour the sauce over the dish and serve. Serves 4