Serves4
- Active time:25 min
- Start to finish:55 min
January 2007
Chicken thighs are a natural for braising because they stay nice and juicy. Plus, the dark meat is a good counterpoint to the sweetness of peas and the slight acidity of the artichokes.
-
1/4
cup
all-purpose flour
-
4
large chicken thighs with skin and bone (2 pounds total)
-
1
teaspoon
salt
-
1/2
teaspoon
black pepper
-
2
tablespoons
olive oil
-
1
large onion, chopped
-
1/2
cup
dry white wine
-
1/2
cup
reduced-sodium chicken broth
-
1
(14-ounce) can artichoke hearts, rinsed, drained, and halved lengthwise
-
1
cup
frozen baby peas (not thawed)
-
1
tablespoon
chopped fresh flat-leaf parsley
-
Put flour in a shallow bowl. Pat chicken dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, then dredge, 1 piece at a time, in flour, shaking off excess. Transfer to a sheet of wax paper as coated.
-
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, skinned sides down first, turning over once, until deep golden brown, 6 to 8 minutes total. Transfer to a plate (chicken will not be fully cooked).
-
Add onion with remaining tablespoon oil to skillet and cook over moderate heat, stirring, until golden brown around edges, about 6 minutes. Add wine and boil, stirring and scraping up any brown bits, 1 minute. Stir in broth, artichokes, and remaining 1/2 teaspoon salt. Return chicken to skillet along with any juices from plate and bring to a boil over high heat. Cover skillet and reduce heat, then simmer until chicken is tender, about 25 minutes. Stir in peas and simmer, covered, 5 minutes.
-
Transfer chicken to a shallow serving dish. Stir parsley and remaining 1/4 teaspoon pepper into artichoke mixture, then spoon over chicken.
