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1
Remove chicken skin and discard.
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2
Rinse chicken and pat dry with paper towel.
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3
Peel onion and mince.
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4
Rinse dill and roughly chop leaves, discarding stems.
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5
Heat butter and olive oil in a large high-sided pan over medium-high heat.
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6
Season chicken all over with salt and pepper.
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7
When oil is shimmering, add chicken and cook until bottom is browned and lifts easily from pan, 3 to 4 minutes.
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8
Flip and cook until second side is browned, 3 to 4 minutes more.
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9
Remove chicken and set aside.
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10
Discard fat from pan.
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11
Add onion to pan from chicken over medium heat and cook until soft and translucent, about 3 minutes.
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12
Add white wine and chicken broth and scrape up brown bits from bottom of pan.
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13
Return chicken to pan, increase heat to high, and bring to a boil over high heat.
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14
Then cover and reduce heat to medium low.
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15
Braise, covered, until chicken is cooked through and pulling away from bone, 15 to 20 minutes.
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16
Remove, reserving liquid in pan, cover with foil to keep warm, and set aside.
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17
Add creme fraiche to pan with braising liquid and whisk to combine.
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18
Increase heat to medium high.
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19
Add artichoke hearts and gnocchi and cook, covered, until warmed through, about 3 minutes.
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20
Taste and add salt and pepper as needed.
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21
Return chicken to pan and turn to coat, about 1 minute.
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22
Divide chicken, artichokes, gnocchi, and braising liquid evenly between 2 bowls.
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23
Garnish with dill and serve.
