Chicken with Artichokes and White Wine

Makes: 4 servings

Total time: 40 minutes

2½ pounds bone-in, skin-on chicken thighs, trimmed and patted dry

Kosher salt and ground black pepper

1 tablespoon extra-virgin olive oil

3 tablespoons salted butter, cut into 1-tablespoon pieces, divided

1 medium yellow onion, halved and thinly sliced

2 medium carrots, peeled, halved lengthwise and sliced crosswise ¼-inch thick

4 medium garlic cloves, minced

1 cup dry white wine

Two 14-ounce cans artichoke hearts, drained, cut into quarters if whole

Three 3-inch-long strips lemon zest, plus 2 tablespoons lemon juice

1 cup low-sodium chicken broth

¼ cup finely chopped fresh flat-leaf parsley

1. Heat the oven to 475 degrees with a rack in the middle position. Season the chicken all over with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chicken skin-side down and cook without disturbing until golden brown on the bottoms, 5 to 8 minutes. Using tongs, transfer the chicken skin-side up to a rimmed baking sheet and roast until the thickest part of the thighs reach 175 degrees, 15 to 20 minutes.

2. While the chicken roasts, pour off and discard all but 1 tablespoon fat from the skillet. Set the pan over medium and melt 2 tablespoons of butter. Add the onion, carrots, ¼ teaspoon salt and ½ teaspoon pepper, then cook, stirring occasionally, until the onion is translucent, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the wine and cook, scraping up any browned bits, until reduced by about half, 2 to 4 minutes.

3. Stir in the artichokes, lemon zest and broth. Bring to a simmer over medium-high and cook, uncovered and stirring occasionally, until the carrots are tender and the liquid is slightly reduced, 4 to 5 minutes. Remove from the heat, cover and set aside.

4. When the chicken is done, using tongs, transfer it to a platter. Remove and discard the lemon zest from the artichoke mixture. Add the remaining 1 tablespoon butter and stir until melted, then stir in the lemon juice and parsley. Taste and season with salt and pepper. Spoon the mixture around the chicken.