Directions
1. Preheat the oven to 190 ° C (375 ° F).
2. In a large ovenproof saucepan or casserole, heat a little olive oil on medium. Season the chicken thighs with salt and pepper. Brown the thighs for 2 to 3 minutes on each side. Reserve in a plate.
3. In the same pot, cook the onion for 2 to 3 minutes. Add the chicken broth and bring to a boil.
4. Return the chicken thighs to the pot, then add the artichoke bottoms, capers and lemon slices.
5. Continue cooking in the oven for 35 to 40 minutes, until the flesh of the chicken thighs easily pulls away from the bone.
