Ingredients:

  • 4 (approx. 700g total) Bone-in, skin-on chicken thighs
  • 1 tbsp (15 ml) Olive oil (or high smoke point oil)
  • 1 tsp (5g) Kosher salt
  • ½ tsp (2g) Freshly cracked black pepper
  • ½ tsp (2g) Dried oregano
  • 1 medium (100g) Shallot, finely diced (or ½ small yellow onion)
  • 3 cloves (15g) Garlic, minced
  • ½ cup (120 ml) Dry white wine (or substitute with chicken stock)
  • 1 cup (240 ml) Low-sodium chicken stock (broth)
  • 1 (340g) jar Marinated artichoke hearts, drained and roughly chopped (reserve 1 tbsp of the oil)
  • 1 medium (80g) Lemon, zest and juice (about 2 tbsp juice)
  • 4 oz (115g) Feta cheese, crumbled
  • ¼ cup (10g) Fresh parsley, roughly chopped
  • 1 tbsp Fresh dill or oregano, chopped (optional, for garnish)

Instructions:

  1. Prep the Chicken: Pat the chicken thighs thoroughly dry using paper towels. Score the skin lightly if desired. Season generously on both sides with salt, pepper, and dried oregano.
  2. Heat the Pan: Place the skillet over medium-high heat. Add the 1 tbsp of olive oil. Once shimmering, place the chicken thighs skin-side down in the hot pan. Do not overcrowd the pan.
  3. Achieve a Proper Sear: Cook undisturbed for 8–10 minutes, or until the skin is deep golden-brown and crisp. Reduce heat slightly if browning too quickly. Flip the chicken and cook for just 2 minutes on the flesh side. Remove chicken from the pan and set aside, reserving the delicious rendered fat in the skillet.
  4. Sauté Aromatics: Reduce the heat to medium. Add the reserved artichoke oil (or a splash of new olive oil) to the pan. Add the diced shallots and sauté for 3–4 minutes until soft and translucent.
  5. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Do not allow the garlic to burn!
  6. Deglaze: Pour in the white wine (or stock substitute). Bring to a simmer, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. Reduce the liquid by half—this concentrates the flavour.
  7. Add Liquid and Artichokes: Pour in the chicken stock and add the chopped artichoke hearts. Stir well and bring the sauce back to a gentle simmer.
  8. Return Chicken: Place the partially cooked chicken thighs (skin-side up) back into the skillet, nestling them into the sauce.
  9. Cook Through: Continue to simmer gently on the stovetop, covered loosely, or transfer the skillet to a preheated 375°F (190°C) oven for 10–15 minutes. Cook until the internal temperature of the chicken registers 165°F (74°C) at the thickest part.
  10. Finish and Serve: Remove the pan from the heat. Stir the lemon zest and juice into the sauce. Scatter the crumbled feta cheese and fresh parsley (and dill/oregano) over the top of the chicken and the sauce. Let the dish rest briefly (2-3 minutes) so the residual heat warms the feta slightly before serving immediately.