Braised Chicken with Marinated Artichokes

A pantry-friendly braise of chicken with briny marinated artichokes, Castelvetrano olives, garlic, thyme, lemon, and sherry. Covered-braised then roasted uncovered for crisp skin.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375°F. Sprinkle both sides of chicken evenly with pepper and 1½ teaspoons salt. Heat oil in a large cast-iron skillet or black carbon steel skillet over medium-high. Add half of the chicken, skin sides down; place a heavy pot lid on top of chicken pieces to weigh them down (do not cover skillet). Cook, undisturbed, until browned and crisp, 10 to 12 minutes. Remove lid; transfer chicken, skin sides up, to a 12- x 9-inch oval baking dish or a 13- x 9-inch baking dish. Repeat cooking process with remaining chicken. Scatter olives, thyme, garlic, lemon, and artichoke hearts around chicken in baking dish.

Step 2

Discard drippings in skillet. Add stock, sherry, fish sauce, and artichoke brine to skillet; bring to a boil over medium-high, scraping up browned bits from bottom of pan. Stir in remaining 1 teaspoon salt; pour mixture around chicken in baking dish. Cover tightly with aluminum foil; braise until chicken is very tender, about 1 hour.

Step 3

Remove foil from baking dish; increase oven temperature to 400°F. Roast chicken until skin is crisp, about 15 minutes. Discard thyme sprigs. Transfer to individual plates, and serve.