Recipes Dinner Poultry Dishes Chicken Main Course Braised Chicken Thighs with Marinated Artichokes 4.3 (8) 9 Reviews For maximum flavor, Naomi Pomeroy doesn’t just roast chicken thighs. Instead, she crisps the skin, then braises the pieces in a supertasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme.Slideshow: Chicken Thigh Recipes By Naomi Pomeroy Naomi Pomeroy 2009 F&W Best New Chef Naomi Pomeroy was most notably the chef-owner of Beast in Portland, Oregon, which was named The Oregonian’s Restaurant of the Year in 2008. She won the 2014 James Beard Award for Best Chef: Northwest. Food & Wine's Editorial Guidelines Updated on July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close For maximum flavor, Naomi Pomeroy doesn’t just roast chicken thighs. Instead, she crisps the skin, then braises the pieces in a supertasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme. Photo: © John Kernick Active Time: 30 mins Total Time: 1 hr 45 mins Yield: 4 to 6 - Cook Mode (Keep screen awake) Ingredients 8 skin-on, bone-in chicken thighs (3 3/4 pounds) Sea salt and pepper (see Note) 1 tablespoon extra-virgin olive oil 15 ounces marinated artichoke hearts, plus 1/4 cup brine from the jar 1 cup Castelvetrano olives 1 head of garlic, halved crosswise 1 lemon, thinly sliced 6 thyme sprigs 1 cup chicken stock or low-sodium broth 1/2 cup semidry sherry, such as amontillado 1 tablespoon Asian fish sauce Directions Preheat the oven to 375°. Season the chicken all over with salt and pepper. In a large cast-iron skillet or black steel pan, heat the oil. Add half of the chicken skin side down and top the pieces (not the pan) with a pot lid; cook over moderate heat until browned and crisp, 5 to 7 minutes. Transfer skin side up to a large baking dish. Repeat with the remaining chicken. Scatter the artichoke hearts, olives, garlic, lemon slices and thyme in the baking dish. Pour off the fat from the skillet. Add the artichoke brine, stock, sherry and fish sauce; bring to a boil. Stir in 1 teaspoon of salt, then pour the mixture around the chicken. Cover tightly with foil and braise in the oven for 1 hour, until the chicken is very tender. Uncover and increase the oven temperature to 400°. Roast the chicken for 15 minutes longer, until the skin is crisp.Discard the thyme. Transfer to plates and serve. Notes Look for a natural sea salt with small crystals--it coats food more evenly. Suggested Pairing California Dolcetto: 2013 Palmina Santa Barbara County Originally appeared: October 2016 Rate It Print