Chicken with Artichoke and Pancetta Pan Sauce

INGREDIENTS

chicken thighs (, bone in skin on)

salt and pepper

2 tbsp

olive oil

onion (, chopped)

1 tbsp

fresh rosemary (, chopped)

2 oz

pancetta

3 cloves

garlic (, minced)

1/2 cup

dry sherry

1 1/2 cups

chicken broth (low sodium)

1 tbsp

all-purpose flour

zest from 1 lemon

1 cup

frozen artichoke hearts (, thawed and chopped, or artichokes marinated in oil)

parsley for garnish