If you associate chicken with dry, bland childhood dinners, you probably were eating boneless, skinless breast. It does the job, but it’s inherently flavorless and easy to overcook.
That’s why we often call for boneless, skin-on chicken thighs. Not only is darker meat juicier and more flavorful, its higher fat content makes it more forgiving in the pan. Combine that with an elegant but simple classic French preparation, and you won’t have to worry Mom is forcing a smile during dinner on Mother’s Day.
In this recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, we take inspiration from artichauts à la barigoule.
This classic Provençal braise combines fresh artichoke hearts with aromatic vegetables, herbs and white wine.
In our version, we sear chicken thighs on the stovetop, then finish cooking them in the oven. Meanwhile, we used canned artichokes in a simplified barigoule with
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