Braised Chicken with Potatoes

Ingredients

• 0.3 cup flour all-purpose
• 8 oz artichoke hearts frozen
• 2 cloves garlic crushed
• 1  optional: lemon 
• 1.5 cups chicken broth low-sodium
• 2 tablespoons olive oil 
• 4 servings salt and pepper 
• 0.5 pound chicken thighs boneless skinless fat trimmed
• 0.5 cup white wine 
• 1 pound yukon gold potatos peeled cut into 1 1/2-inch cubes

Equipment

• bowl
• frying pan
• wooden spoon
• stove
• slow cooker

Directions

1. Rinse chicken and pat dry; season with salt and pepper.
2. Spread flour in a shallow bowl and dredge each piece of chicken on both sides. In a large pan over medium-high heat, warm olive oil.
3. Add chicken and fry, turning once, until golden brown on both sides (but still raw inside), 8 minutes.
4. Transfer Friday chicken to a slow cooker.
5. Reduce heat on stove to medium and add wine to pan (it will steam vigorously). With a wooden spoon, scrape up any browned bits that cling to pan. Bring to a boil, then pour liquid into slow cooker.
6. Add broth, potatoes, artichoke hearts and garlic to slow cooker. Peel two 3-inch strips of lemon peel and add to slow cooker, along with juice from lemon.
7. Turn slow cooker to high. Cook until chicken and potatoes are cooked through and tender, 2 hours and 15 minutes.
8. Serve hot.