Braised Chicken with Artichokes, Peas and Lemon
Braised Chicken with Artichokes, Peas and Lemon Artichokes, English peas and fresh lemon put a springtime spin on chicken thighs in this hearty braise.
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Cooking tools:
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Paper towel
- Skillet
- Stove
- Plate
Ingredients
- 2 lemons
- 3 small artichokes
- 2 lb. (1 kg) bone-in, skin-on chicken thighs
- Kosher salt
- freshly ground pepper
- 1/4 cup (1 1/2 oz./45 g) all-purpose flour
- 3 Tbs. olive oil, plus more as needed
- 2 shallots, minced
- 3 garlic cloves, thinly sliced
- 1 1/3 cups (11 fl. oz./330 ml) chicken broth
- 1/3 cup (3 fl. oz./80 ml) dry white wine or vermouth
- 3 fresh bay leaves
- 1/2 cup (2 1/2 oz./75 g) thawed frozen peas
- 3 fresh rosemary sprigs
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