Braised Chicken with Artichokes and Peas

Name: Braised Chicken with Artichokes and Peas
Yield: Makes 4 servings
Ingredients: 1/4 cup all-purpose flour; 4 large chicken thighs with skin and bone (2 pounds total); 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-ounce) can artichoke hearts, rinsed, drained, and halved lengthwise; 1 cup frozen baby peas (not thawed); 1 tablespoon chopped fresh flat-leaf parsley

Braised Chicken with Artichokes and Peas was pinched from <a href="http://www.epicurious.com/recipes/food/views/Braised-Chicken-with-Artichokes-and-Peas-236937" target="_blank">www.epicurious.com.</a>

"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...."

INGREDIENTS

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1/4 cup all-purpose flour

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4 large chicken thighs with skin and bone (2 pounds total)

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1 teaspoon salt

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1/2 teaspoon black pepper

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2 tablespoons olive oil

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1 large onion, chopped

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1/2 cup dry white wine

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1/2 cup reduced-sodium chicken broth

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1 (14-ounce) can artichoke hearts, rinsed, drained, and halved lengthwise

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1 cup frozen baby peas (not thawed)

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1 tablespoon chopped fresh flat-leaf parsley

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