White Wine Chicken with Artichokes

Ingredients

• 2 pounds Chicken thighs, bone-in and skin-on
• 1.5 cups Dry white wine (Assyrtiko or Pinot Grigio)
• 14 ounces Marinated artichoke hearts, drained
• 3 tablespoons Extra virgin olive oil
• 2 large Shallots, finely minced
• 4 pieces Garlic cloves, smashed
• 1 cup Chicken stock
• 2 tablespoons Fresh lemon juice
• 1 tablespoon Fresh oregano, chopped
• 0.5 cup Kalamata olives, pitted(optional)
• 2 tablespoons Cold butter, cubed
• 1 to taste Sea salt and cracked black pepper

Instructions

1. 1

   Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.

2. 2

   Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear chicken skin-side down for 6-8 minutes until golden and crisp, then flip and sear for 2 minutes. Remove chicken and set aside.

3. 3

   Lower heat to medium. In the same pan, sauté the shallots and garlic for 3 minutes until softened and fragrant, being careful not to burn the garlic.

4. 4

   Deglaze the pan with the white wine, scraping the bottom with a wooden spoon to release the browned bits (fond). Let the wine reduce by half.

5. 5

   Stir in the chicken stock, lemon juice, and fresh oregano. Return the chicken to the pan, skin-side up, ensuring the skin remains above the liquid line.

6. 6

   Add the artichoke hearts and olives around the chicken pieces. Bring to a gentle simmer, cover partially, and cook for 20-25 minutes until chicken is cooked through.

7. 7

   Remove the chicken to a serving platter. Whisk the cold butter into the simmering sauce one cube at a time to create a silky, emulsified texture.

8. 8

   Pour the sauce and artichokes over the chicken and garnish with extra fresh herbs before serving.