Braised Chicken Thighs with Marinated Artichokes
Ingredients
- 8 skin-on, bone-in chicken thighs (3 3/4 pounds)
- Sea salt and pepper (see Note)
- 1 tablespoon extra-virgin olive oil
- 15 ounces marinated artichoke hearts, plus 1/4 cup brine from the jar
- 1 cup Castelvetrano olives
- 1 head of garlic, halved crosswise
- 1 lemon, thinly sliced
- 6 thyme sprigs
- 1 cup chicken stock or low-sodium broth
- 1/2 cup semidry sherry, such as amontillado
- 1 tablespoon Asian fish sauce
Instructions
Braised Chicken Thighs with Marinated Artichokes serves 6 original recipe by Food & Wine.
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