Braised Chicken with Artichokes, Peas and Lemon | Williams Sonoma

Ingredients

• 2 lemons
• 3 small artichokes
• 2 lb. (1 kg) bone-in, skin-on chicken thighs
• Kosher salt and 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