This is a one-pan meal that is delicious and easy to make.  I love to serve with mashed potatoes, but roasted potatoes and rice would work well.  Be sure to use a high quality heavy bottom pan that can be transferred to the oven.  This will ensure you get a great sear and give the chicken a beautiful golden crust.  I love the flavor of the veggies as they braise the chicken in a little wine and lemon.  Look for frozen artichokes for best results, but you could rinse the canned ones as a substitute.  This is a nice make ahead option for a busy family.

Serves 4-6


  • 6 bone in skin-on chicken thighs
  • 1 large fennel bulb, thinly sliced
  • 6 shallots, thinly sliced in rounds
  • 12 oz frozen artichoke quarters, thawed
  • 2 lemons, sliced
  • 1/4 cup wine
  • kosher salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoons unsalted butter
  • fennel fronds for garnish
  • sliced fresh lemon for garnish


Preheat oven to 400.  Pat chicken thighs dry with paper towel to absorb any excess moisture from thighs.  Salt the chicken generously with salt and pepper.  Heat a large, heavy bottom skillet that is oven-proof (leaving space between pieces or cook in batches if pan is not large enough) on medium high with 2 tablespoons of olive oil.  Place chicken thighs, skin-side down into the pan and sauté each side for about 4 minutes until skin and underside develop a golden color.  Remove from the skillet and set aside keeping warm.  Reduce heat a bit, add butter, shallots and fennel, season with additional salt and pepper, stirring frequently until soft and fragrant (about 5 minutes).  Stir in artichokes and sliced lemon and turn up heat, pouring in wine.  Stir and deglaze your pan scraping up all brown bits.  Place chicken thighs back in your pan, skin-side up and transfer to the oven. Bake for an additional 25 minutes or so or until chicken is cooked through. Remove chicken from oven and garnish with fennel fronds and some fresh sliced lemon as desired.  Serve with rice or mashed potatoes.  Enjoy!