1. Skin the Thighs.

Most stores still sell them dressed for winter. Strip the skin off — or have your butcher do the dirty work.

2. Make the Olive Mix.

In your food processor, combine garlic, olives, artichokes, and San Marzanos. Pulse till chunky, not baby food. Dump into a bowl and set aside.

3. Season the Chicken.

Salt, pepper, both sides. Preheat your oven to 375°F — we’re going in hot.

4. Sear with Swagger.

Heat olive oil in your pan (medium heat). Drop in thighs and press them down — 3 minutes per side. You want that golden armor. Keep all that liquid gold in the pan when you’re done.

5. Build the Sauce.

Deglaze the pan with sherry and stir 3–4 minutes to burn off the booze (we’re braising, not partying). Add chicken stock, artichoke liquid, better than bouillon chicken flavored and of course the olive and artichoke mixture. Stir and heat up just enough to incorporate the entire mixture.

6. Assemble the Monster.

In your Dutch oven, lay down the thighs. Blanket them with your olive-artichoke mix. Pour the sauce around the edges so the topping stays put. Crown each thigh with a lemon slice, rosemary, and sage — like VIP passes before the show.

7. Braise Like Ross the Boss.

(If you know, you know — and no, not that Ross.)

Cover. Bake 65 minutes, then uncover and let it rock for another 5.

8. The Final Encore.

Let it rest 3 minutes. Plate a thigh, drown it in that sherry-olive glory, and serve with black beans or wild rice.

🎸 BT Note:

This isn’t “just dinner.” This is slow-braised redemption. Sherry-kissed. Olive-armored. Loud enough to make your taste buds throw up devil horns.