Braised Chicken with Artichokes and Peas

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. 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. 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. 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. 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