Braised Chicken and Artichokes

Fill a large bowl with water and add the juice of 1/2 lemon. Trim the stem of each artichoke. Snap off the outer leaves until you reach the tender inner leaves. Cut off the top one-third of the artichoke. Halve the artichokes lengthwise and, if they seem large, cut each half in half. Add the artichokes to the lemon water.

Spread the flour on a plate and season well with salt and pepper. Lightly toss the chicken in the seasoned flour, shaking off the excess. In a large fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until lightly browned, 4 to 6 minutes total. Transfer to a platter and season with salt and pepper.

Pour off all but 2 Tbs. of the fat from the pan. Add the garlic and shallot to the pan and sauté until softened, 1 to 2 minutes. Stir in the basil, tarragon, parsley and mustard. Add the wine and broth and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Add the tomatoes.

Return the thighs and drumsticks to the pan, reduce the heat to medium and simmer for 10 minutes. Add the breasts and cook for 10 minutes more. Drain the artichokes, add to the pan, and cook until the chicken is opaque throughout and the artichokes are tender, about 10 minutes more. Adjust the seasoning with more lemon juice, as needed. Transfer to a deep platter and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).