Ingredients
- 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
Description
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.
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