Mediterranean Braised Chicken Thighs
"This chicken and artichoke dish was inspired by a-once-in-a-lifetime trip to Santorini for my parents' 40th anniversary. It's cooked in a big skillet until the chicken basically falls of the bone and all the flavors meld together into a sauce that will literally have you spooning into your mouth. It’s really a showstopper! —Grace Vallo, Salem, New Hampshire..."
INGREDIENTS
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2 tablespoons butter
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2 tablespoons olive oil
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6 bone-in chicken thighs (about 2 pounds)
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1 can (14 ounces) water-packed small artichoke hearts, drained
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3 shallots, halved
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1/3 cup dry white wine
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1/2 cup pitted Greek olives
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1/3 cup reduced-sodium chicken broth
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1 tablespoon lemon juice
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1 garlic clove, thinly sliced
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1 tablespoon drained capers
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1 teaspoon ground sumac or za'atar seasoning
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