Braised Chicken Thighs with Artichokes and Peas

Ingredients

• 8 bone-in skin-on chicken thighs (excess fat trimmed)
• Kosher salt and pepper
• 1 Tablespoon canola or grapeseed oil
• 2 shallots (thinly sliced)
• 4 garlic cloves (thinly sliced)
• ¾ cup dry white wine
• ½ cup chicken stock or low-sodium broth
• 1½ cups drained marinated artichokes
• 2 teaspoons cornstarch
• ½ cup thawed frozen petite peas
• ¼ cup chopped tender green herbs (such as tarragon, chervil, dill, and/or mint)
• 2 Tablespoons fresh lemon juice (plus freshly grated lemon zest for garnish)
• Flaky sea salt (for sprinkling)
• Crusty bread (for serving)