Ingredients: |
Ingredients: 1 or 2 lemons, preferably thin skinned
3 tablespoons kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
8 medium bone in, skin on, chicken thighs
one 14-ounce can artichoke hearts, drained or one 9-ounce box defrosted frozen artichoke hearts
1/3 cup dry white wine or chicken broth/stock
½ cup coarsely chopped fresh cilantro, parsley or dill
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Directions: |
Directions:Rinse the lemons and slice them crosswise ¼-inch thick. Arrange half of the slices in one layer (or slightly overlapping) in the bottom of a non corrosive baking dish or pie plate and sprinkle half the salt evenly over the slices. Repeat with the remaining slices and salt, cover and leave at room temperature for at least 12 hours and up to 48 hours. Rinse the lemons and remove the seeds.
Pat the lemons dry after you rinse them.
Preheat the oven to 350 F. In a large ovenproof skillet heat 1 tablespoon of the oil over medium high heat. Season the chicken with salt and pepper on the skin side, reduce the heat to medium and working in batches if necessary (if all the chicken does not fit easily in the pan), cook the chicken, skin side down until the skin is nicely browned. Transfer the pieces to a plate and repeat with the remaining chicken if it didn’t all fit in the pan the first time. Pour off all but 2 tablespoons of the fat left in the pan.
Pat the artichoke hearts very dry using paper towels. Add them to the skillet and cook them over medium high heat, turning them occasionally until they are golden. Turn off the heat, return the chicken to the skillet, skin side up, and add the lemon slices. Pour the wine over the skillet and put the skillet on the middle shelf of the oven. Bake the chicken for 30 - 40 minutes or until it is just cooked through. Sprinkle with cilantro and serve right away.
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