MY alternate entry for the stew event. The recipe is adapted from this months Gourmet Magazine.
BRAISED CHICKEN WITH ARTICHOKES AND PEAS
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 and the slight acidity of the artichokes.
1/4 cup all-purpose flour
750 g boneless skinless chicken thighs
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-oz) can artichoke hearts, rinsed, drained, and halved lengthwise
1 cup frozen baby peas (not thawed)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon herbes de provence
Preheat oven to 300F
Put flour in a shallow bowl. Pat chicken dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, then dredge, 1 piece at a time, in flour, shaking off excess. Transfer to a sheet of wax paper as coated.
Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken turning over once, until deep golden brown, 6 to 8 minutes total. Transfer to a plate (chicken will not be fully cooked).
Add onion with remaining tablespoon oil to skillet and cook over moderate heat, stirring, until golden brown around edges, about 6 minutes. Add herbes de provence and wine and boil, stirring and scraping up any brown bits, 1 minute. Stir in broth, artichokes, and remaining 1/2 teaspoon salt. Return chicken to skillet along with any juices from plate, cover and place in oven. Simmer until chicken is tender, about 40minutes. Stir in peas and simmer, covered, 5 minutes.
Transfer chicken to a shallow serving dish. Stir parsley and remaining 1/4 teaspoon pepper into artichoke mixture, then spoon over chicken.