Prep all your ingredients by dicing the onion, mincing garlic, zesting and juicing the lemon and draining the artichoke hearts.
Begin heating your pan with the oil over medium high heat.
Pat chicken dry and season with salt, pepper, and garlic powder.
Sear in hot oil for 3 to 5 minutes on each side, or until a brown crust forms.
Remove chicken to a plate and turn the heat down to medium. Add the onions and garlic to the pan and stir frequently, until the onions are softened and tender, about 5 minutes.
Add in the lemon zest and juice, white wine, stock, artichoke hearts, and thyme and brine to a boil.
Taste and add a pinch of salt if needed. Reduce the heat to medium low and return the chicken to the pot, skin side up, and cover.
Cook for 45 minutes, or until chicken is fall off the bone tender.
Remove the lid, turn the heat back up to medium and add the cream.
Let it simmer, stirring, until the sauce is reduced and thickened. Taste and adjust salt and pepper, then serve.
*I use 2 chicken legs (thigh/drums connected) and cut it apart for serving, you can use all drumsticks, all thighs, or breasts. Please see the post for more details on boneless chicken. *Avoid sweet wines. Pino grigio, chardonnay, or viognier are my favorites.