French Country Chicken With Herbs And Honey - cooking recipe

Ingredients

4 bone-in skin-on chicken breast halves
salt and pepper
1 tablespoon vegetable oil
1 (9 ounce) box frozen artichoke hearts, thawed
1/2 cup low sodium chicken broth
2 tablespoons honey
2 teaspoons herbes de provence (see note)
4 tablespoons unsalted butter, cut into 4 pieces
2 teaspoons white wine vinegar (see note)

Preparation

1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken skin-side down until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, about 15 minutes. Transfer chicken to platter and tent with foil.
2. Pour off all but 1 tablespoon fat from skillet. Add artichokes and cook until lightly browned, about 3 minutes; transfer to platter with chicken. Add broth, honey, herbs, and any accumulated chicken juices to skillet and simmer, scraping up any browned bits, until reduced to 1/4 cup, about 3 minutes. Off heat, whisk in butter and vinegar. Pour sauce over chicken and artichokes. Serve.