Prep Time: 20 min
Cook Time: 45 min
Total Time: 1 hour 5 minutes
Yield: 8 servings
3 tablespoons olive oil
4 chicken thighs with skin and bones
Salt and freshly ground black pepper, to taste
1 1/2 pounds small red-skinned potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
8 ounces frozen artichoke hearts, thawed
2 tablespoons unsalted butter
Preheat the oven to 450 degrees F.
In a large ovenproof pot over high heat, heat the oil until shimmering.
Sprinkle the chicken thighs with salt and pepper.
Working in batches, cook the chicken until well browned on all sides, about 10-12 minutes.
Transfer the chicken to a medium bowl.
Add the potatoes to the pot, and cook until golden brown, about 10 minutes. Add the garlic. Saute for 1 minute.
Add the wine, and scrape any brown bits from the bottom of the pot. Add the chicken broth, oregano and thyme.
Carefully return the chicken to the pot, and stir to combine. Bring to a boil.
Cover the pot, and transfer to the preheated oven. Cook until the chicken is cooked through, about 20 minutes.
Transfer the chicken to a serving platter. Arrange the potatoes on the platter.
Return the pot to the stovetop over high heat. Add the artichoke hearts to the pot, cover, and bring the mixture to a simmer. Cook until artichokes are tender, about 5 minutes.
Pour the artichokes and sauce over the chicken and potatoes.