Braised Chicken & Artichokes | Dorothy Lane Market
Dorothy Lane Market

Braised Chicken & Artichokes

PREP TIME 10 mins
COOK TIME 45 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Jan 6th, 2026
  • BY Chef Carrie Walters

INGREDIENTS

  • 4 bone-in, skin-on DLM Natural Chicken Thighs
  • Salt and black pepper
  • 1 Tbsp DLM Extra-Virgin Olive Oil, plus more for drizzling
  • 2 (14-oz) cans artichoke hearts, drained and halved lengthwise
  • 1 red onion, sliced
  • Pinch of dried thyme
  • 1¼ cups dry white wine
  • 1 cup assorted herbs for finishing like parsley, mint, or dill

INSTRUCTIONS

1
Preheat oven to 425°F.
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.

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Braised Chicken & Artichokes

PREP TIME 10 mins
COOK TIME 45 mins
SERVINGS 4

INGREDIENTS

  • 4 bone-in, skin-on DLM Natural Chicken Thighs
  • Salt and black pepper
  • 1 Tbsp DLM Extra-Virgin Olive Oil, plus more for drizzling
  • 2 (14-oz) cans artichoke hearts, drained and halved lengthwise
  • 1 red onion, sliced
  • Pinch of dried thyme
  • 1¼ cups dry white wine
  • 1 cup assorted herbs for finishing like parsley, mint, or dill

INSTRUCTIONS

1
Preheat oven to 425°F.
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.

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