2 TBSP canola oil
2 lbs skinless chicken thighs, bone in
2 TBSP lemon zest
2 TBSP (1/2 lemon) lemon juice
1/2 c. dry white wine
1/2 c. chicken stock
2 tsp minced garlic
1/4 c. chopped onion
1 TBSP chicken boullion
2 tsp dried thyme
12 oz. jar of marinated, quartered artichoke hearts, drained
salt and pepper to taste
Heat oil in large Dutch Oven, or deep skillet. Salt and pepper chicken, then brown in oil, approximately 4-5 minutes on each side. When there are approx. 2 minutes left, add the onion to allow it to soften. Combine all other ingrediants, except the artichoke hearts, in a bowl and stir to combine.
Lower heat on stove to medium, add wine mixture to chicken. Add artichoke hearts on top and around the chicken. Cover and simmer for approximately 45 minutes-1 hour, until chicken is tender.
Remove chicken to platter and spoon artichokes on top of chicken, pour sauce into gravy strainer and remove approx 1/2 of the oil and fat off the top. Drizzle approx. 1 TBSP sauce over chicken thigh and artichokes.