Braised Chicken with Artichokes and Peas

Ingredients

• ¼ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh flat-leaf parsley
• 1 cup frozen baby peas
• 1 (14-ounce) can artichoke hearts
• 4 large chicken thighs with skin and bone (2 lb total)
• + 4 more ingredients
• • 2 tablespoons olive oil
  • ½ cup reduced-sodium chicken broth
  • ½ cup dry white wine
  • 1 large onion

Put flour in a shallow bowl. Pat chicken dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon 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 ...

View full recipe at Epicurious