Artichoke and Olive Chicken Thighs

Preheat the oven to 425 degrees.

Prepare a shallow bowl with the flour, 1 tsp salt, 1 tsp black pepper.

Pat the chicken dry and dredge the chicken in the flour mixture. Shaking off any excess.

Heat the olive oil in a dutch oven over medium-high heat. Add the chicken, working in batches if necessary, and cook until well browned on each side, about 5 minutes per side. Transfer to a plate.

Decrease the heat to medium. Add the onion and a pinch of salt and sauté until soft and slightly golden, about 5 minutes.

Add the garlic and sauté for 1 minute.

Add the white wine to the pot to deglaze, scraping up any of the brown bits. Then add in the olive juice. Let the wine and olive juice simmer and reduce to about half.

Stir in chicken broth, artichokes, olives and lemon juice. Return the chicken to the pot, bring to a simmer.

Place the lid on the pot and put it in the oven for 20-25 minutes, until the chicken is cooked through. (165 degrees)

After 20-25 minutes remove the pot from the oven. Uncover, place back in the oven for 8-10 minutes longer.

Remove from the oven and serve chicken with sauce, artichoke pieces and olives spooned over. Add some lemon zest over the top if desired.