The weeknight-friendly dinner that’s pretty enough if someone suddenly declares that they’re going to pop in for supper on a weeknight 😉 Have this recipe in your arsenal, just in case! It’s also pretty and delicious enough to serve your guests on the weekend when you’d rather be obsessing over your table setting and wine selection 😉

So simple, the white wine sauce practically makes itself! Simply brown the chicken thighs ’til crispy and brown onions and artichokes, add white wine and bake until saucy and delicious!

This recipe calls for chicken thighs. You can use chicken lets and I guess, technically, you can use chicken breasts but the skin-on, bone-in part is non-negotiable! You need the fat and you need crispy goldenness.

Recipe by Alison Roman , New York Times

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Print Recipe

Wine-Braised Chicken with Artichoke Hearts

Course

Main Dish

Cuisine

American, French

Keyword

easy, quick

Servings

People

Ingredients

• 4 bone-in skin-on chicken thighs or a mix of legs and thighs (1 1/2 to 2 pounds)
• Kosher salt and black pepper
• 1 tablespoon olive oil plus more for drizzling
• 2 14oz cans artichoke hearts drained and halved lengthwise
• 1 medium red onion sliced
• 1 1/4 cup dry white wine
• A few sprigs of thyme oregano or marjoram
• 1 cup mint, parsley or dill leaves
• Sumac for serving (optional)

Course Main Dish Cuisine American, French Keyword easy, quick Servings People Ingredients 4 bone-in skin-on chicken thighs or a mix of legs and thighs (1 1/2 to 2 pounds) Kosher salt and black pepper 1 tablespoon olive oil plus more for drizzling 2 14oz cans artichoke hearts drained and halved lengthwise 1 medium red onion sliced 1 1/4 cup dry white wine A few sprigs of thyme oregano or marjoram 1 cup mint, parsley or dill leaves Sumac for serving (optional)

Instructions

1. Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
2. Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down. Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat.)
3. Using tongs, flip the chicken skin-side up. Let the undersides cook for another 5 or so minutes. Set chicken aside. Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
4. Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
5. Remove chicken from oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.

Recipe Notes

I definitely could have used 6 chicken thighs so if the thighs are on the smaller side, feel free to add a few more without packing the pan. That’s never a good idea.

Enjoy!