Chicken Quarters with Artichokes, Capers & Lemon

1 whole chicken, cut into quarters

salt, pepper, flour, olive oil

2 cans whole artichokes, drained and halved

2 red onions, sliced thin

1 jar capers, drained

2 c white wine

1 lemon, sliced thin

fresh thyme, fresh parsley—chopped

cooked couscous

Preheat the oven to 375. Quarter the chicken, leaving the skin on as much as possible. Pay it dry, and dust the entire chicken lightly with salt, pepper and flour. Just a dust, it does not need to be covered.

Heat a generous dallop of olive oil in a large cast iron pan, adding the chicken, bone side down. Allow the chicken to sear, and then turn the chicken over, searing the skin and being careful not to burn it. When you have a good browining on both sides, remove the chicken and set it aside.

In the same pan, add artichokes, onion and capers. Cook while stirring and scraping any brown bits off the bottom of the pan. Add 2 T of flour to the pan and cook for 1 minute more. Add wine, lemon slices and a generous pinch of thyme. Scrape the bottom one more time and then add the chicken back in to the pan, tucking it in.

Cover the pan and place it in the oven for 20 minutes. Check for doneness with a thermometer; the thigh should hit 165.

Cook couscous according to do direction. In a small bowl, combing olive oil, parsley, thyme, salt and pepper. It should look like a very loose pesto. Mix this over the cooked couscous and serve with the chicken and sauce.