Braised Chicken Thighs with Marinated Artichokes

Ingredients

• 8 skin-on, bone-in chicken thighs (3 3/4 pounds)
• Sea salt and pepper (see Note)
• 1 tablespoon extra-virgin olive oil
• 15 ounces marinated artichoke hearts, plus 1/4 cup brine from the jar
• 1 cup Castelvetrano olives
• 1 head of garlic, halved crosswise
• 1 lemon, thinly sliced
• 6 thyme sprigs
• 1 cup chicken stock or low-sodium broth
• 1/2 cup semidry sherry, such as amontillado
• 1 tablespoon Asian fish sauce

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