Recipes Dinner Poultry Dishes Chicken Main Course Braised Chicken with Marinated Artichokes 4.0 (4) 4 Reviews Crispy chicken drumsticks and thighs are braised with artichokes, olives, sherry, garlic, lemon, and thyme for a deeply flavorful one-pan dinner from the late chef Naomi Pomeroy. By Naomi Pomeroy Naomi Pomeroy 2009 F&W Best New Chef Naomi Pomeroy was most notably the chef-owner of Beast in Portland, Oregon, which was named The Oregonian’s Restaurant of the Year in 2008. She won the 2014 James Beard Award for Best Chef: Northwest. Food & Wine's Editorial Guidelines Published on July 27, 2026 Save Rate PRINT Share Close Credit: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Active Time: 25 mins Total Time: 2 hrs Servings: 4 to 6 Jump to recipe Browning the chicken before braising builds deep flavor, while a final blast of high heat restores the crackly, golden skin.Marinated artichokes, olives, lemon, garlic, and sherry create a balanced sauce that brings richness, brightness, and plenty of savory depth to every bite.The hands-on prep is minimal, making this an approachable dinner that delivers delicious results with relatively little effort. This savory, briny, and bright chicken dish from the late Naomi Pomeroy, a 2009 F&W Best New Chef, combines buttery olives, tangy artichokes, and lemon with crispy thighs and drumsticks. The crackling skin and tender meat shine alongside the brothy pan sauce that blends sherry, fish sauce, thyme, and garlic for herby, umami-spiked notes. Serve with a crusty baguette, couscous, or orzo to soak up the flavorful braising juices. Or for a more complete meal, add halved baby potatoes or sliced fennel to the baking dish before roasting. Who was Naomi Pomeroy? Pomeroy was best known for leading Portland, Oregon’s celebrated Beast, which was named The Oregonian’s Restaurant of the Year in 2008. “Emblematic of the Portland indie DIY ethos, Beast was one of the early innovators in the city’s culinary revival of the mid 2000s,” writes former F&W restaurant editor Raphael Brion. “With communal tables, an open kitchen, and foie gras bonbons, Beast was an intimate 24-seat restaurant with graffiti on the walls, a six-course prix-fixe dinner menu, and a legendary three-course Sunday brunch.” Pomeroy’s work there earned her a James Beard Award for Best Chef: Northwest in 2014. She died in 2024. How to achieve extra-crispy chicken skin Pat the chicken dry before cooking to help the skin brown and crisp. Pressing the chicken with a heavy lid or grill press keeps the skin in close contact with the hot skillet for deeper browning. (A smaller cast-iron skillet also works well if you don’t have a grill press.) Covering the chicken during most of the braising time will keep the meat exceptionally tender; removing the cover for the final few minutes will allow the skin to crisp once again. Cut down on dishes If you have a 12-inch or larger cast-iron skillet, you can finish the entire dish in the same pan. Brown the chicken in batches, transfer it to a plate, prepare the pan sauce, then return the chicken to the skillet with the artichokes, olives, thyme, and remaining ingredients. Cover with foil or an oven-safe lid, and bake as directed. Notes from the Food & Wine Test Kitchen Look for a natural sea salt with small crystals — it coats food more evenly.If you don’t have dry sherry, substitute dry white wine and add 1 to 2 teaspoons of honey to mimic sherry’s subtle sweetness.If you don’t have fish sauce, replace it with 1 to 2 teaspoons of soy sauce for a similarly savory, umami-rich finish.Cerignola olives are buttery and mild, manzanilla olives add a brinier bite, and kalamata olives contribute a deeper, more robust flavor. Any of these will work well, so use your favorite. Suggested pairing Try this dish with a California Dolcetto, such as Palmina Santa Barbara County. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 to 6 servings 8 bone-in, skin-on chicken drumsticks and thighs (about 2 1/2 pounds) 1/2 teaspoon black pepper 2 1/2 teaspoons kosher salt, divided 1 tablespoon extra-virgin olive oil 1 cup Castelvetrano olives 6 thyme sprigs 1 large garlic head, halved crosswise 1 lemon, thinly sliced 3 cups drained marinated artichoke hearts, plus 1/4 cup brine from jar, divided 1 cup chicken stock 1/2 cup (4 ounces) dry sherry 1 tablespoon fish sauce Directions Preheat oven to 375°F. Sprinkle both sides of chicken evenly with pepper and 1 1/2 teaspoons salt. Heat oil in a large cast-iron skillet or black carbon steel skillet over medium-high. Add half of the chicken, skin sides down; place a heavy pot lid on top of chicken pieces to weigh them down. (Do not cover skillet.) Cook, undisturbed, until browned and crisp, 10 to 12 minutes. Remove lid; transfer chicken, skin sides up, to a 12- x 9-inch oval baking dish or a 13- x 9-inch baking dish. Repeat cooking process with remaining chicken. Scatter olives, thyme, garlic, lemon, and artichoke hearts around chicken in baking dish. Discard drippings in skillet. Add stock, sherry, fish sauce, and artichoke brine to skillet; bring to a boil over medium-high, scraping up browned bits from bottom of pan. Stir in remaining 1 teaspoon salt; pour mixture around chicken in baking dish. Cover tightly with aluminum foil; braise until chicken is very tender, about 1 hour. Remove foil from baking dish; increase oven temperature to 400°F. Roast chicken until skin is crisp, about 15 minutes. Discard thyme sprigs. Transfer to individual plates, and serve. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.