Braised Chicken with Gnocchi and Artichokes Recipe

• 2 chicken thighs and drumsticks
• 1 yellow onion
• 1/4 bunch fresh dill
• 2 packets unsalted butter
• 1 tablespoon olive oil
• Kosher salt
• Black pepper
• 1/4 cup white wine
• 2 cups chicken broth
• 1/4 cup creme fraiche
• 2 cups artichoke hearts
• 8 ounces gnocchi

1. Remove chicken skin and discard.
2. Rinse chicken and pat dry with paper towel.
3. Peel onion and mince.
4. Rinse dill and roughly chop leaves, discarding stems.
5. Heat butter and olive oil in a large high-sided pan over medium-high heat.
6. Season chicken all over with salt and pepper.
7. When oil is shimmering, add chicken and cook until bottom is browned and lifts easily from pan, 3 to 4 minutes.
8. Flip and cook until second side is browned, 3 to 4 minutes more.
9. Remove chicken and set aside.
10. Discard fat from pan.
11. Add onion to pan from chicken over medium heat and cook until soft and translucent, about 3 minutes.
12. Add white wine and chicken broth and scrape up brown bits from bottom of pan.
13. Return chicken to pan, increase heat to high, and bring to a boil over high heat.
14. Then cover and reduce heat to medium low.
15. Braise, covered, until chicken is cooked through and pulling away from bone, 15 to 20 minutes.
16. Remove, reserving liquid in pan, cover with foil to keep warm, and set aside.
17. Add creme fraiche to pan with braising liquid and whisk to combine.
18. Increase heat to medium high.
19. Add artichoke hearts and gnocchi and cook, covered, until warmed through, about 3 minutes.
20. Taste and add salt and pepper as needed.
21. Return chicken to pan and turn to coat, about 1 minute.
22. Divide chicken, artichokes, gnocchi, and braising liquid evenly between 2 bowls.
23. Garnish with dill and serve.

chicken, yellow onion, dill, packets unsalted butter, olive oil, kosher salt, black pepper, white wine, chicken broth, creme fraiche, hearts, gnocchi

Taken from www.chowhound.com/recipes/braised-chicken-gnocchi-artichokes-31328 (may not work)