Braised Chicken with Artichokes, Peas and Lemon

In a bowl, combine the juice of 1 of the lemons with 3 cups (24 fl. oz./750 ml) water.

Working with one artichoke at a time, use a paring knife to cut off the stem. Cut off the top third of the artichoke and snap off the tough outer leaves. Cut the artichoke in half lengthwise, then, using a spoon, scoop out the fuzzy choke. (Use the handle of the spoon, if necessary, to reach any small crevices.) If the artichokes halves are larger than a 1/2-cup measuring cup, cut them in half again. Drop the trimmed artichoke into the bowl of water when you finish trimming it and repeat with the remaining artichokes.

Dry the chicken thighs thoroughly with paper towels, then season generously with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in the flour to evenly coat.

In a large fry pan over medium-high heat, warm the olive oil until almost smoking. Working in batches, sear the chicken until brown, about 5 minutes per side. As the chicken is finished, transfer it to a plate. Reduce the heat to medium and add the shallots and garlic. Cook for 3 minutes, then add artichokes and cook, turning occasionally, until well browned, about 5 minutes, adding more olive oil if the pan seems dry.

While the artichokes are browning, thinly slice the remaining lemon. Add the lemon slices to the pan and cook for 1 minute. Stir in the broth, wine, butter and bay leaves and cook, stirring occasionally, until the butter is melted and the liquid is melted and the liquid comes to a boil. Return the chicken to the pan and return the liquid to a boil. Cover the pan, reduce the heat to medium-low and simmer until the chicken is cooked through and the artichokes are tender, about 30 minutes. Remove the lid and stir in the peas and rosemary. Re-cover and continue to cook until the peas are warmed through, about 3 minutes. Serve immediately. Serves 4.

Williams Sonoma Test Kitchen