Step 1

Make sure you read the cooking notes before you start.

Step 2

Step 1 – Rinse the chicken pieces thoroughly and pat them dry all over with paper towel to remove any excess moisture; this will help ensure the skins gets a nice crispy skin when cooking. I like to allow the chicken to come close to room temperature before cooking.

Step 3

Season the chicken thighs with salt and pepper on both sides. Place the 1/3 cup of flour (42g) in a shallow plate and roll each chicken quarter/thigh in flour to cover evenly.

Step 4

Pre-heat your oven to 400° F (205° C), with a rack in the middle.

Step 5

Step 2 – Heat the EVOO in a large oven proof pan, and place in the chicken skin side down. Cook the chicken without disturbing it for 6-7 minutes until golden brown. Flip chicken over and cook again for 6-7 minutes.

Step 6

Step 3 – Sprinkle the chicken pieces with Herbes de Provence. Arrange the garlic cloves, shallots, cherry tomatoes, green olives and artichoke around the chicken, then add the wine to the pan. Arrange a few sprigs of thyme on top of the chicken. Cover with a lid and place in the oven.

Step 7

Cook for 20 minutes. Remove the lid, baste the chicken with the pan juices and cook for 20-25 more minutes (lid off) until the chicken is cooked thoroughly and browned.

Step 8

Serve over rice, potatoes, or cannellini beans - with crusty bread for dipping.