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Braised Chicken Thighs with Marinated Artichokes


Active Time : 30 minutes
Total Time : 1 hour 45 minutes

Makes 4 to 6 servings


8 skin-on, bone-in chicken thighs (3 3/4 pounds)
Sea salt and pepper (see Note)
1 tablespoon extra-virgin olive oil
15 ounces marinated artichoke hearts, plus 1/4 cup brine from the jar
1 cup Castelvetrano olives
1 head of garlic, halved crosswise
1 lemon, thinly sliced 6 thyme sprigs
1 cup chicken stock or low-sodium broth
1/2 cup semidry sherry, such as amontillado
1 tablespoon Asian fish sauce



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