Braised Chicken Thighs with Artichokes, Olives and Lemon
Servings: 4. Tips: If you want to use bone-in, skinless chicken thighs, add 5-7 minutes to the cooking time. To be sure the chicken is cooked thoroughly, use an instant-read thermometer inserted into the thigh, without touching the bone. Fully cooked chicken should reach 165 degrees. 21⁄2 pounds boneless, skinless
chicken thighs Coarse salt and freshly ground black pepper 1⁄4 cup all-purpose flour 3 tablespoons olive oil 14-ounce can artichoke hearts, drained and quartered (or buy them quartered) 2-3 cloves garlic, minced 2 cups chicken broth 1⁄2 cup pimento-stuffed green olives 1 tablespoon honey 2-3 sprigs fresh oregano, plus
extra for garnish 1 lemon, sliced into thin rounds Season the chicken all over with salt and pepper. Dredge the chicken in the flour and turn to coat both sides (or place the flour in a zip-top bag, add the chicken and shake to coat). Shake off excess flour. Heat the oil in a large, highsided skillet over mediumhigh heat. Add the chicken, flesh-side down (not where the bone was), in a single layer. Cook for 5-7 minutes, until browned on both sides. Remove the chicken from the pan (leave any browned bits on the bottom of the pan) and transfer to a plate; set aside. Reduce heat to medium and add the artichokes and garlic to the skillet. Cook for 3-5 minutes, until golden brown, stirring occasionally. Add the broth, olives, honey and oregano and bring to a simmer, scraping up the browned bits from the bottom of the pan and incorporating them into the sauce. Return the chicken and any accumulated juices to the pan and return to a simmer. Arrange the lemon slices on top of the chicken and partially cover the pan. Reduce heat to low and simmer for 10-12 minutes, until the chicken is cooked through (an instant-read thermometer should read 165 degrees). Remove the lid and simmer until the sauce thickens slightly, about 1-2 minutes. Serve the chicken with fresh oregano leaves sprinkled over top.