Braised Chicken with Marinated Artichokes

Savoury, briny and moreish, this easy roast chicken meal combines buttery and rich Castelvetrano olives, distinctly tangy marinated artichokes, and lemon with crispy bone-in thighs. The crispy exterior and tender meat complement perfectly the rich, lip-smacking pan sauce that skilfully blends dry sherry, anchovies, thyme and garlic, creating a harmonious interplay of herbal notes and umami.


8 Bone-in, skin-on chicken thighs Freshly milled black pepper 1½ tsp Sea salt, divided 1 tbsp Chicken schmaltz or olive oil 1 glass Castelvetrano olives (drained weight 135 g) 6 Lemon thyme sprigs 4 Garlic cloves, crushed 1 Organic lemon, thinly sliced 1 glass / Marinated artichoke hearts (drained weight 200 g), plus 1/4 cup brine from jar, divided 250 ml Chicken stock 120 ml Dry sherry 2 tsp Anchovy paste

8 Bone-in, skin-on chicken thighs
Freshly milled black pepper
1½ tsp Sea salt, divided
1 tbsp Chicken schmaltz or olive oil
1 glass Castelvetrano olives (drained weight 135 g)
6 Lemon thyme sprigs
4 Garlic cloves, crushed
1 Organic lemon, thinly sliced
1 glass / Marinated artichoke hearts (drained weight 200 g), plus 1/4 cup brine from jar, divided
250 ml Chicken stock
120 ml Dry sherry
2 tsp Anchovy paste

Preheat oven to 200C/400F. Pat the chicken thighs dry and season them evenly with pepper and 1 teaspoon of the sea salt. Heat chicken schmaltz or olive oil in a large skillet over medium-high. Add half of the chicken, skin sides down, and place a heavy pot lid or cast iron pan on top of chicken pieces to weigh them down. (Do not cover skillet.) Cook, undisturbed, until browned and crisp, 10 to 12 minutes. Remove lid or pan and transfer chicken, skin sides up, to a large baking dish. Repeat cooking process with remaining chicken thighs. Scatter olives, thyme, garlic, lemon, and artichoke hearts around chicken in baking dish.
Remove drippings in skillet. Add stock, sherry, anchovy paste, and artichoke brine to the skillet. Bring it to a boil over medium-high, scraping up browned bits from bottom of pan. Stir in remaining sea salt and pour mixture around chicken in baking dish.
Roaste chicken thighs in the middle of hot oven for 40-50 minutes until golden crispy. Discard thyme sprigs. Transfer to individual plates, and serve.