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Artichoke White Wine Braised Chicken

Close-up of Artichoke White Wine Braised Chicken with crispy skin, covered in a creamy sauce and garnished with thyme.
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A simple recipe for tender chicken braised in a flavorful sauce made from white wine, artichoke hearts, lemon, and fresh thyme.

Ingredients

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  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • 1 cup chicken broth
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon juice

Instructions

  1. Season the chicken thighs with salt and pepper.
  2. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  3. Sear the chicken thighs, skin-side down, until deeply browned, about 5 to 7 minutes. Flip and sear the other side for 2 minutes. Remove the chicken and set aside.
  4. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  5. Add the minced garlic and cook for 1 minute until fragrant.
  6. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer and reduce by half, about 3 minutes.
  7. Stir in the quartered artichoke hearts, chicken broth, and fresh thyme. Bring the liquid to a simmer.
  8. Return the chicken thighs to the pot, nestling them into the liquid, skin-side up. The liquid should come about halfway up the sides of the chicken.
  9. Cover the pot, reduce the heat to low, and let the chicken gently braise for 30 to 40 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the meat is tender.
  10. Remove the chicken from the pot. Stir the lemon juice into the sauce. Taste the sauce and adjust seasoning if needed.
  11. Return the chicken to the pot briefly to coat with the sauce before serving.

Notes

  • For best results, use a dry white wine that you would enjoy drinking.
  • If the sauce seems too thin after braising, remove the chicken and simmer the sauce uncovered over medium heat until it thickens slightly.
  • Serve this dish over mashed potatoes or with crusty bread to soak up the sauce.
  • For a richer flavor, use chicken drumsticks instead of thighs.

Nutrition

Find it online: https://spoonfulsnap.com/artichoke-white-wine-braised-chicken/