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Crispy Chicken Thighs with Artichokes, Lemon & Herbs
Ingredients
  • 8 bone-in, skin-on chicken thighs, trimmed
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon ground pepper, divided, plus more to taste
  • 1 tablespoon olive oil
  • 1 shallot, thinly sliced
  • 1 (12-ounce) bag frozen artichoke hearts or 1 (14-ounce) can quartered artichoke hearts, rinsed
  • ½ cup dry white wine
  • 1 cup unsalted chicken broth
  • 1 tablespoon Dijon mustard
  • Juice from ½ lemon
  • ½ cup chopped fresh parsley
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