Crispy Chicken With Artichokes, Lemon, and Herbs

Step 1: Preheat oven to 350 degrees F.

Step 2: Pat the chicken dry and season with salt and pepper, to taste, on each side.

Step 3: Heat the olive oil in a large ovenproof skillet over med-high heat until the oil shimmers.

Step 4: Add the chicken, skin side down and cook undisturbed for 6-8 minutes, or until the skin is golden brown.

Step 5: Flip the chicken over and cook for another 5 minutes on the other side.

Step 6: Remove chicken to a plate.

Step 7: In the same skillet, add the shallot and cook over medium heat for about 2-3 minutes.

Step 8: Pour in the wine to deglaze the pan; stirring to loosen any browned bits on the bottom of the pan. Let the wine come to a boil and then reduce the heat to a simmer for about 2 minutes.

Step 9: Add chicken stock and mustard; whisking to combine them. Let it come to a boil. Season with salt and pepper.

Step 10: Put the chicken back into the pan, skin side up, and bake in the preheated oven for about 20 minutes, or until the chicken is 165 degrees F.

Step 11: Remove from the oven and squeeze the fresh lemon juice over the top and sprinkle with the fresh parsley before serving.