Braised Chicken Thighs with Artichokes and Olives

The flavors of the Mediterranean soar with this easy, stove-top chicken dish!

Braised Chicken Thighs with Artichokes and Olives 

Note: If you want to use bone-in, skinless chicken thighs, add 5-7 minutes to the cooking time. To be sure the chicken is cooked thoroughly, use an instant-read thermometer inserted into the thigh, but not toughing the bone. Fully cooked chicken should reach 165 degrees.

2 1/2 pounds boneless, skinless chicken thighs
Coarse salt and freshly ground black pepper
1/4 cup all-purpose flour
3 tablespoons olive oil
14-ounce can artichoke hearts, drained and quartered (or buy them quartered)
2 cloves garlic, minced
2 cups chicken broth
1/2 cup pimento-stuffed green olives
1 tablespoon honey
2-3 sprigs fresh oregano, plus extra for garnish
1 lemon, sliced into thin rounds

Season the chicken all over with the salt and pepper. Dredge the chicken in the flour and turn to coat both sides (or place the flour in a zip-top bag, add the chicken and shake to coat). Shake off excess flour.
Heat the oil in a large, high-sided skillet over medium-high heat. Add the chicken, flesh-side down (not where the bone was/is), in a single layer. Cook for 5 to 7 minutes, until browned on both sides. Remove the chicken from the pan (leave any browned bits on the bottom of the pan) and transfer to a plate; set aside.
Reduce the heat to medium and add the artichokes and garlic to the skillet. Cook for 3 to 5 minutes, until golden brown, stirring occasionally. Add the broth, olives, honey, and oregano and bring to a simmer, scraping up the browned bits from the bottom of the pan and incorporating them into the sauce. Return the chicken and any accumulated juices to the pan and return to a simmer. Arrange the lemon slices on top of the chicken and partially cover the pan. Reduce the heat to low and simmer for 10 to 12 minutes, until the chicken is cooked through (an instant-read thermometer should read 165 degrees).
Remove the lid and simmer until the sauce thickens slightly, about 1 to 2 minutes. Serve the chicken with fresh oregano leaves sprinkled over top.

Serves 4