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...

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