Ingredients:

  • 8 Boneless, skin-on chicken thighs
  • 2 tbsp Olive oil, divided
  • 1 tsp Kosher salt
  • ½ tsp Freshly ground black pepper
  • 1 tsp Dried oregano
  • 4 cloves Garlic, minced
  • ½ cup Dry white wine (Pinot Grigio or Sauvignon Blanc), or Chicken Stock
  • 1 cup Chicken stock (low-sodium)
  • 1 Lemon, zested and juiced
  • 1 x 14 oz jar/can Quartered artichoke hearts, drained well
  • 4 oz Feta cheese, crumbled
  • ¼ cup Fresh flat-leaf parsley, chopped
  • 2 tbsp Fresh dill, chopped (optional)

Instructions:

  1. Pat the chicken thighs completely dry using paper towels (this is crucial for crispy skin). Season generously on both sides with salt, pepper, and oregano.
  2. Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Place the chicken thighs in the skillet, skin-side down. Sear for 6–8 minutes without moving, until the skin is deep golden brown and crispy. Flip the chicken and cook for 2 minutes on the flesh side, then remove and set aside on a plate, reserving the rendered fat in the pan.
  3. Reduce the heat to medium-low. Add the remaining 1 tablespoon of olive oil (if needed) and the minced garlic. Sauté for 60 seconds until fragrant—do not let it burn!
  4. Pour in the white wine (or stock substitute). Bring to a simmer, scraping up any brown bits (the 'fond') stuck to the bottom of the pan to deglaze. Reduce the liquid by half (about 2 minutes).
  5. Pour in the chicken stock and lemon juice. Bring the sauce back to a gentle simmer. Place the seared chicken thighs back into the skillet, skin-side up (keeping the skin out of the liquid to maintain crispness).
  6. Cover the pan partially and simmer gently for 15–20 minutes, or until the chicken registers an internal temperature of 165°F (74°C).
  7. Stir in the drained artichoke hearts and simmer for 2 minutes just to warm them through. Turn off the heat.
  8. Scatter the crumbled feta cheese, parsley, and dill over the chicken and sauce. Cover tightly and let rest for 5 minutes. The residual heat will melt the feta slightly.
  9. Taste the sauce and adjust salt and pepper if necessary. Serve the chicken immediately with a generous spoonful of the rich pan sauce and feta-coated artichokes.