Braised Chicken with Artichokes and Peas

Ingredients

• 14 ounce artichoke hearts rinsed halved lengthwise drained canned
• 1 cup baby peas frozen thawed (not )
• 0.5 teaspoon pepper black
• 4 large chicken thighs with skin and bone (2 pounds total)
• 0.5 cup cooking wine dry white
• 0.3 cup flour all-purpose
• 1 tablespoon flat-leaf parsley fresh chopped
• 0.5 cup chicken broth reduced-sodium
• 2 tablespoons olive oil 
• 1 large onion chopped
• 1 teaspoon salt 

Equipment

• bowl
• frying pan
• wax paper

Directions

1. 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.
2. Transfer to a sheet of wax paper as coated.
3. 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.
4. Transfer to a plate (chicken will not be fully cooked).
5. Add onion with remaining tablespoon oil to skillet and cook over moderate heat, stirring, until golden brown around edges, about 6 minutes.
6. Add wine and boil, stirring and scraping up any brown bits, 1 minute. Stir in broth, artichokes, and remaining 1/2 teaspoon 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.
7. Transfer chicken to a shallow serving dish. Stir parsley and remaining 1/4 teaspoon pepper into artichoke mixture, then spoon over chicken.