4 chicken thighs, bone in, skin on
kosher salt & black pepper TT
1 TBS olive oil
2 cans artichoke hearts, drained & halved
1 medium red onion, sliced
1-ΒΌ cup dry white wine
Sprigs thyme, oregano, or marjoram
1 cup mint, parsley, or dill
- Oven to 425
- Season chicken with S&P
- Heat oil in skillet, add chicken skin-side down. Cook without flipping 8-10 min
- Flip chicken, cook another 5 min. Remove from skillet
- Add artichoke & onions to skillet, sautee 3-4 min.
- Add wine & thyme, deglaze.
- Add chicken on top of other ingredients, bring to simmer, move to oven 10-12 min
- Remove from oven, sprinkle herbs, pepper, EVOO
