Braised Chicken with Artichokes and Peas
A hearty Mediterranean-style dish featuring golden-brown chicken thighs braised with artichokes and peas in a white wine sauce. The tender chicken is complemented by the subtle flavors of artichokes and sweet peas, finished with fresh parsley.
Ingredients
- •¼ cup all-purpose flour
- •4 piece large chicken thighs with skin and bone
- •1 teaspoon salt
- •½ teaspoon black pepper
- •2 tablespoons olive oil
- •1 piece large onion
- •½ cup dry white wine
- •½ cup reduced-sodium chicken broth
- •1 can artichoke hearts
- •1 cup frozen baby peas
- •1 tablespoon fresh flat-leaf parsley
Cooking Instructions
- 1.
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.
5 min
- 2.
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).
8 min
- 3.
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.
37 min
- 4.
Transfer chicken to a shallow serving dish. Stir parsley and remaining 1/4 teaspoon pepper into artichoke mixture, then spoon over chicken.
3 min