Make it.

Ingredients:

• 8 skin-on, bone-in chicken thighs (3 3/4 pounds) 

• Sea salt and pepper (see Note)

• 1 tablespoon extra-virgin olive oil

• 15 ounces marinated artichoke hearts, plus 1/4 cup brine from the jar

• 1 cup Castelvetrano olives

• 1 head of garlic, halved crosswise

• 1 lemon, thinly sliced

• 6 thyme sprigs

• 1 cup chicken stock or low-sodium broth

• 1/2 cup semidry sherry, such as amontillado

• 1 tablespoon Asian fish sauce

Procedure:

Step 1    

Preheat the oven to 375°. Season the chicken all over with salt and pepper. In a large cast-iron skillet or black steel pan, heat the oil. Add half of the chicken skin side down and top the pieces (not the pan) with a pot lid; cook over moderate heat until browned and crisp, 5 to 7 minutes. Transfer skin side up to a large baking dish. Repeat with the remaining chicken. Scatter the artichoke hearts, olives, garlic, lemon slices and thyme in the baking dish.

Step 2    

Pour off the fat from the skillet. Add the artichoke brine, stock, sherry and fish sauce; bring to a boil. Stir in 1 teaspoon of salt, then pour the mixture around the chicken. Cover tightly with foil and braise in the oven for 1 hour, until the chicken is very tender.

Step 3    

Uncover and increase the oven temperature to 400°. Roast the chicken for 15 minutes longer, until the skin is crisp.
Discard the thyme. Transfer to plates and serve.