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Note: For the chicken, you can use bone in, boneless, white or dark, whatever you choose.
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After experimenting, we love boneless thighs.
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I have a large everything pan, and make a lot of large batches.
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Make sure its a pan that has a lid.
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First take the chicken pieces and a few at a time, brown them in the oil.
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Do not cook, just brown a bit, removing to another plate and putting in another batch once the first is browned.
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Salt and pepper chicken to taste.
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While chicken is browning, wash lemons, and slice as thinly as you can with the skin on.
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Discard seeds, Set lemons aside.
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Open cans or defrosted cartons of artichokes and drain.
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After all chicken has been browned, return chicken to same pan with drippings.
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Make a layer of lemon slices on top of the chicken.
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Make a layer of artichokes on top of that.
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Make another layer of lemon slices on top of that.
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Cover, cook on low for 1 hour and try not to open the top.
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It will have a lot of lemony juice and fall apart chicken.
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I serve this over rice, brown rice or noodles.
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Other veggies can be substituted but they have to be in large enough pieces and thick enough to handle an hour of cooking.
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I have added, for example, frozen veggies or thick pieces of of squash.
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The more lemon, the better the chicken.
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It can be made ahead and reheated as well.
