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Wine-Braised Chicken With Artichoke Hearts

Prep Time10 mins
Active Time40 mins
Course: Main Course
Yield: 4 servings


  • 4 bone-in skin-on chicken thighs, or a mix of legs and thighs (1 1/2 to 2 pounds)
  • Kosher salt and black pepper
  • 1 tbsp olive oil plus more for drizzling
  • 2 14-ounce cans artichoke hearts drained and halved lengthwise
  • 1 medium red onion sliced
  • 1 ΒΌ cup Somerset Ridge Chardonnel Wine
  • A few sprigs of thyme, oregano or marjoram
  • 1 cup mint, parsley or dill leaves
  • Sumac for serving (optional)


  • Heat oven to 425 degrees.
  • Season chicken on both sides with salt and pepper.
  • Heat 1 tablespoon oil in a large skillet over medium-high, and add chicken, skin-side down.
  • Cook, without flipping, until the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes.
  • (You may need to pour off some of the fat.)
  • Using tongs, flip the chicken skin-side up.
  • Let the undersides cook for another 5 or so minutes.
  • Set chicken aside.
  • Add artichoke hearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
  • Add the Somerset Ridge Chardonnel Wine and thyme, shaking skillet to make sure the wine is evenly distributed and scraping up any golden-brown bits.
  • Add chicken back to the pan, over the artichoke hearts and onions.
  • Bring to a simmer and place in the oven until chicken has
  • finished cooking and sauce is reduced by about half, 10 to 12 minutes.
  • Remove chicken from oven and scatter with herbs.
  • Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.