WHITE WINE- BRAISED CHICKEN AND ARTICHOKES

Serves: 6-8

■ 1/2 cup (125 mL) all-purpose flour

■ 1 tsp (5 mL) dried oregano

■ 1 tsp (5 mL) paprika

■ 1/2 tsp (2.5 mL) onion powder

■ 1/4 tsp (1 mL) fine salt, plus more to taste

■ 1/4 tsp (1 mL) freshly ground black pepper, plus more to taste

■ 8 bone-in, skin-on chicken thighs (4 1/2 to 5 lb/2.04 kg to 2.2 kg), skin removed and patted dry (Removing the skin decreases fat content, but you can leave it on if you wish.)

■ 3 tbsp (45 mL) olive oil, plus more as needed

■ 1 1/4 cups (310 mL) white wine or chicken broth

■ Two (14-oz/414 mL) cans artichoke hearts, drained and quartered

■ 1/2 cup (125 mL) pimento-stuffed green olives

1. In a shallow dish or large ziptop bag, combine the flour, oregano, paprika, onion powder, salt and pepper. Add the chicken and turn to coat both sides.

2. Place a plate near the stove. In a large, high-sided skillet over medium-high heat, heat the oil until it shimmers. Working in batches to prevent crowding, shake off excess flour from the chicken, add it to the skillet and cook until golden brown on both sides, 3-5 minutes per side. Transfer the chicken to the plate.

3. Reduce the heat to medium and add the wine or broth, scraping up any browned bits from the bottom of the skillet.

4. Add the artichokes and olives and bring to a simmer. Nestle the chicken pieces back in the skillet, along with any accumulated juices. It's OK if they touch or overlap a bit.

5. Reduce the heat to medium-low, partially cover and simmer until the chicken is cooked through, 10-15 minutes. (A meat thermometer should register

165 F/74 C when inserted into the thickest part of the largest piece of chicken.)

6. Remove the lid and, if necessary, simmer until the sauce thickens slightly, 1-2 minutes.

Taste, and season with more salt or pepper as desired. Serve warm.

Substitutions: Instead of bonein, skin-on chicken thighs, use boneless, skinless chicken thighs, but note that the cook time will decrease slightly. You may also use chicken breasts, preferably bone-in (with or without skin), but if you do, simmer the chicken with the skillet completely covered and note that it will probably take longer for these larger pieces to reach an internal temperature of 165 F (74 C).

Notes: Refrigerate for up to 3 days; freeze for up to 3 months.