Ingredients

• 4 pieces of bone-in, skin-on chicken (I used legs and thighs)

• 1 cup chicken broth mixed with juice of half a lemon

• One 12-14 oz can or jar of artichokes (if packed in water, drain water. If packed in oil, save the oil)

• 2 tablespoons unsalted butter

• 1-2 large shallots chopped or sliced

• 4-5 large cloves of garlic chopped or thinly sliced

• Neutral, high heat oil for searing chicken (such as avocado oil)

• Salt & Pepper

How to make it

• Remove chicken from fridge 30 mins - hour before cooking (if you cook with cold chicken it will cook unevenly)

• Season all sides of chicken generously with kosher salt and pepper

• Heat neutral oil in pan over medium high, until it’s glistening but not smoking. Add chicken pieces skin side down. Sear for about 2-3 minutes or until it has a nice golden sear, flip and sear the other side. Then remove from pan and set aside on a plate.

• Deglaze your pan with about 2 tablespoons of your chicken broth + lemon liquid.

• Add 1 tablespoon / pat of butter

• Add shallots and garlic and saute until soft, a few minutes

• Add artichokes, plus 1/3 of the oil from jar if using artichokes packed in oil. Otherwise, add a little olive oil if needed

• Brown the artichokes a bit, sauteeing for about 5 minutes on medium-high heat.

• Add chicken back into pan and pour the rest of the lemon-chicken broth around the chicken, covering the artichoke mixture.

• Cover and simmer on low heat for about 25 minutes or until most of the liquid is absorbed and the chicken reaches an internal temperature of 165 F.

• If needed, uncover and cook out any excess liquid over medium heat.

• Dig in!