Braised Chicken Thighs with Artichokes
Homey. filling and delicious yet still light enough not to weigh you down. This vitamin packed soufflé is sure to impress. Oh and how scrumptious your kitchen will smell! Serves 4-6. Enjoy!
8 skin-on, bone in chicken thighs (about 3 ¾ pounds)
1 tablespoon extra-virgin olive oil (EVOO)
1 15-ounce jar marinated artichoke hearts, plus ¼ cup brine from jar
1 cup pitted Kalamata olives
1 head garlic, cloves peeled but intact
1 lemon, thinly sliced
8 oregano sprigs
1 cup chicken stock
½ cup Fino Sherry (dry), such as Amontillado
1 tablespoon Asian fish sauce
kosher salt and fresh ground pepper
Preheat oven to 375°F.
Season chicken with salt and pepper.
In a large cast iron skillet or heavy black steel pan, heat EVOO.
Add half of the chicken, skin side down, and top the chicken pieces (not the pan!) with a pot lid- or iron pressor; cook over medium heat until browned and crisp, 5 to 7 minutes.
Transfer skin side up to a large baking dish. Repeat with remaining chicken.
Randomly place artichoke hearts, olives, garlic, lemon and oregano in baking dish.
Pour off excess chicken fat from skillet, and add the artichoke brine, stock, sherry and fish sauce; bring to a boil.
Stir in 1 teaspoon salt, then pour the mixture around the chicken.
Cover tightly with foil and braise in the oven for 1 hour, until the chicken is very tender.
Uncover and increase oven temperature to 400°F.
Roast chicken for 15 minutes longer, until skin is crisp.
Discard oregano and garlic cloves. Serve immediately.