Chicken braised with artichokes, saffron and lemon

Method

1. Season the chicken pieces with salt. Warm half the oil in a heavy-based sauté pan or casserole dish and brown the chicken pieces, skin-side down first. Without crowding the pan, aim to get a good light brown colour all over, then remove the pieces and set aside.
2. Deglaze the pan with a little of the wine or stock, scrape up all the good brown bits and save this liquid for later. Wipe out the pan briefly with a paper towel and place back over a low heat.
3. Warm the remaining oil in the same pan. Sauté the onion, garlic and saffron for 10-15 minutes until totally soft and translucent. Add half the chopped parsley and continue to cook for a few minutes. Add the lemon pieces and the artichokes and sauté for a minute or two longer, then add back in the chicken pieces (skin-side up) with the wine, the reserved juices and the stock or water. Cover partially and cook for 25-30 minutes until the chicken is tender (the juices should run clear when the thickest part is pierced with a sharp knife) and the sauce is nicely reduced. Taste and check for seasoning, adding more salt if necessary. Serve with the remaining chopped parsley on top.