Ingredients:

8 Skin-on, Bone-in Chicken Thighs 

Sea Salt and Pepper

1 T Extra Virgin Olive Oil

15 oz Marinated Artichoke Hearts, saving some liquid

1 cup Castelvetrano Olives, saving some liquid

1 Jar of Roasted Red Peppers, saving some liquid, or use Peppadews is you want it spicy

1 Head of Garlic, halved crosswise

1 Lemon, juiced

1 cup Chicken Stock

1/2 cup Semidry Sherry, or any white wine you like

1 T Fish Sauce (Optional)

Directions:

1. Preheat the oven to 400. Season the chicken all over with salt and pepper. In a large cast-iron skillet, heat the oil. Add half of the chicken skin side down, cook over moderate heat until browned and crisp, 5 to 7 minutes. Repeat with the remaining chicken, remove all f the chicken from the pan.
2. Saute the artichoke hearts, olives, peppers, and garlic in the cast iron for 2 minutes to heat them. 
3. Add in the brine from the artichokes, olives, and peppers. When saving the liquid from these ingredients you only want about a fourth of a cup total, the ratio is up to you. Add the lemon juice, chicken stock, sherry/wine, and fish sauce. Bring this to a boil, add the chicken back in, then bring down to a simmer. 
4. Roast in the oven for 20 minutes or until done, in the summer time I don't turn the oven on if I don't have to so you can simmer it on the stove for about the same amount of time, always check the temperature of your chicken before eating. 
5. Sprinkle with chopped Italian Parsley and serve with your favorite vegetables or over mashed potatoes.