Braised Chicken Thighs with Artichokes and Peas

Name: 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)

"his one-pot braised chicken dish is made with marinated artichokes, sweet peas, shallots, lemon, white wine, and lots of green herbs...."

INGREDIENTS

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8 bone-in skin-on chicken thighs (excess fat trimmed)

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Kosher salt and pepper

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1 Tablespoon canola or grapeseed oil

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2 shallots (thinly sliced)

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4 garlic cloves (thinly sliced)

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¾ cup dry white wine

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½ cup chicken stock or low-sodium broth

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1½ cups drained marinated artichokes

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2 teaspoons cornstarch

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½ cup thawed frozen petite peas

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¼ cup chopped tender green herbs (such as tarragon, chervil, dill, and/or mint)

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2 Tablespoons fresh lemon juice (plus freshly grated lemon zest for garnish)

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Flaky sea salt (for sprinkling)

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Crusty bread (for serving)

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