Ingredients for Braised Chicken with Artichokes and Peas

• 30g plain flour

• 4 large chicken thighs with skin and bone (900g total)

• 1 tesked salt

• 1/2 teaspoons black pepper

• 2 matskedar olivolja

• 1 large onion, chopped

• 120ml dry white wine

• 120ml reduced-sodium chicken broth

• 1 (400g) can artichoke hearts, rinsed, drained, and halved lengthwise

• 150g frozen baby peas (not thawed)

• 1 tablespoon chopped fresh flat-leaf parsley

Put flour in a shallow bowl. Pat chicken dry and sprinkle with 1/2 teaspoons salt and 1/4 teaspoons pepper, then dredge, 1 piece at a time, in flour, shaking off excess. Transfer to a sheet of wax paper as coated.

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, skinned sides down first, turning over once, until deep golden brown, 6 to 8 minutes total. Transfer to a plate (chicken will not be fully cooked).

Add onion with remaining tablespoon oil to skillet and cook over moderate heat, stirring, until golden brown around edges, about 6 minutes. Add wine and boil, stirring and scraping up any brown bits, 1 minute. Stir in broth, artichokes, and remaining 1/2 teaspoons salt. Return chicken to skillet along with any juices from plate and bring to a boil over high heat. Cover skillet and reduce heat, then simmer until chicken is tender, about 25 minutes. Stir in peas and simmer, covered, 5 minutes.

Transfer chicken to a shallow serving dish. Stir parsley and remaining 1/4 teaspoons pepper into artichoke mixture, then spoon over chicken.

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