The Rustic French Chicken Dish I've Been Making on Repeat

                            French Chicken 

INGREDIENTS

8 chicken thighs - trimmed of overhanging fat

salt and pepper - to taste

2 tablespoons herbes de Provence - divided

1/2 cup (65g) all-purpose flour - for dredging only

3 tablespoons (45ml) olive oil

3/4 cup (180ml) vermouth or dry white wine

1/2 cup (120ml) low-sodium chicken stock

4 large shallots - peeled, cut in half

1/2 cup (70g) pitted kalamata olives

1/2 cup (70g) pitted Sicilian green olives

4 large marinated artichoke hearts - patted dry of excess oil and halved, (use a 12 or 16 ounce jar if you can't find large artichoke hearts)

1 large lemon - halved

1 tablespoon (14g) unsalted cold butter - cubed