INSTRUCTIONS
2
Season chicken on both sides with salt and pepper.
3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and add chicken, skin-side down. Cook, without turning, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. Turn the chicken and continue to cook for another 3 to 4 minutes. Remove from pan and set aside.
4
Add artichoke hearts, onion, and a pinch or two of thyme. Sauté until onions are just starting to brown.
5
Deglaze pan with wine and scrape up browned bits. Nestle the reserved chicken into the artichoke-onion mixture and bring to a steady simmer.
6
Transfer pan to the oven and finish cooking until sauce reduces by about half, 12-15 minutes.
7
Remove chicken from oven and scatter with herbs and a drizzle of olive oil.
