Crispy chicken thighs with braised artichokes


This recipe is great for a mid-week spring dinner, and it will be even better if you’ll use fresh artichokes!

The juicy and crispy chicken thighs, and the tender artichokes artichokes make this delicious one-pot meal a must in the springtime.


  • 4 large artichokes, trimmed and sliced (or sub frozen artichoke hearts, see notes)
  • one lemon, zest and juice.
  •  6 chicken thighs ( skin-on)
  • 1 tsp Salt
  • 1 tsp pepper
  • 1 tbsp olive oil
  • 2 tbsp butter, divided.
  • 1 large leek, sliced and rinsed, drained.
  • 400 g baby potatoes sliced ( 1/4 thick in pieces)
  • 1 tsp fennel seeds (optional)
  • 120 ml white wine.
  • 240 ml chicken stock
  • 1 tsp wholegrain mustard
  • 110 g single cream
  • 25 g fresh tarragon, divided
  • Optional Additions: Mushrooms, ramps, fresh English peas, fennel bulb


    1. Zest the lemon, set zest aside.
    2. Prep the artichokes. Fill a medium bowl with 1 l cold water and squeeze with the juice from the lemon. Because artichokes will easily brown, work on one at a time as quickly as possible. Snap off all the hard out leaves using your fingers. With a sharp paring knife, trim off all the outer green skin around the base and stem, keeping the stem in tact. Remove the yellowish soft leaves and using a spoon, gently scrape away the white or purple silk like threads. Immediately place in the lemon water, to prevent browning. Slice just before placing in the pan. (see notes for frozen artichokes)
    3. Preheat oven to 220 degrees.  Pat chicken dry and season with salt and pepper. Heat 1 tbsp butter and 1 tbsp olive oil in a heavy bottom oven-proof pan over medium-high heat. Place chicken skin side down and sear for until golden, about 5 minutes. Turn and brown undersides until golden, about 7-8 minutes. Remove chicken and set aside. Drain some of the chicken fat, leaving about 1 tbsp oil in the pan. Add 1 tbsp more butter. Add leeks, sliced artichokes, sliced potatoes and fennel seeds. Saute on medium heat for 8-10 minutes, stirring frequently, until they just begin to soften. Season with a generous pinch of salt and pepper.
    4. Deglaze the pan with white wine. Reduce by half, about 4 minutes. Add stock, mustard and fennel seeds, single cream, half of the fresh tarragon and 1/2 of the zest. Give a stir, bring to a simmer, and taste broth adjusting salt and pepper. Nestle the chicken pieces into the stew with skin sides up, and roast in a hot 220 degrees oven for 20-30 minutes, until golden.  If needed, broil for a couple of minutes to get skin extra crispy.
  1. Garnish with remaining lemon zest and fresh tarragon before serving.


If using frozen artichoke hearts– nestle in the broth at the same time as the chicken- use however many will comfortably fit in the pan.


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