Active Time

　　25 min

　　Total Time

　　55 min

　　Chicken thighs are a natural for braising because they stay nice and juicy. Plus, the dark meat is a good counterpoint to the sweetness of peas and the slight acidity of the artichokes.

　　

Ingredients

Makes 4 servings

　　1/4 cup all-purpose flour

　　4 large chicken thighs with skin and bone (2 pounds total)

　　1 teaspoon salt

　　1/2 teaspoon black pepper

　　2 tablespoons olive oil

　　1 large onion, chopped

　　1/2 cup dry white wine

　　1/2 cup reduced-sodium chicken broth

　　1 (14-ounce) can artichoke hearts, rinsed, drained, and halved lengthwise

　　1 cup frozen baby peas (not thawed)

　　1 tablespoon chopped fresh flat-leaf parsley

　　

Step 1

Put flour in a shallow bowl. Pat chicken dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, then dredge, 1 piece at a time, in flour, shaking off excess. Transfer to a sheet of wax paper as coated.

　　

Step 2

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, skinned sides down first, turning over once, until deep golden brown, 6 to 8 minutes total. Transfer to a plate (chicken will not be fully cooked).

　　

Step 3

Add onion with remaining tablespoon oil to skillet and cook over moderate heat, stirring, until golden brown around edges, about 6 minutes. Add wine and boil, stirring and scraping up any brown bits, 1 minute. Stir in broth, artichokes, and remaining 1/2 teaspoon salt. Return chicken to skillet along with any juices from plate and bring to a boil over high heat. Cover skillet and reduce heat, then simmer until chicken is tender, about 25 minutes. Stir in peas and simmer, covered, 5 minutes.

　　

Step 4

Transfer chicken to a shallow serving dish. Stir parsley and remaining 1/4 teaspoon pepper into artichoke mixture, then spoon over chicken.