Yields about 4 servings.
Courtesy Giada De Laurentis.
4 - 6 chicken thighs
peanut oil
salt and pepper
1 1/2 lbs. Yukon gold potatoes, chopped into 1 inch pieces
or small red-skinned potatoes, halved
3 - 4 garlic cloves, chopped
3/4 cup dry white wine
1 can chicken broth
1 1/2 teaspoons dry oregano
1 tsp. dried thyme
1 can artichoke hearts
2 tbs. butter
Prepare the potatoes and put in a covered dish in the refrigerator.
Heat some oil in an oven-proof pot over high heat.
Sprinkle the chicken with salt and pepper.
Cook the chicken on all sides until well browned.
Transfer the chicken to a plate.
Add the potatoes to the pot and cook until golden brown, stirring occasionally.
Preheat the oven to 450.
Add the garlic and saute for about another minute.
Add the wine and stir to scrape up any cooked bits on the bottom of the pot.
Add the broth, oregano and thyme.
Return the chicken to the pot. Stir to combine and bring to a boil.
Remove from the stove, cover and place in the oven. Cook about 20 minutes.
Remove from the oven. Transfer the chicken and potatoes to a serving plate.
Add the artichoke hearts to the pot. Cover and simmer over high heat about 4 minutes.
Uncover, turn heat to low and stir in the butter.
Pour the sauce over the chicken and potatoes and serve.
Serve with a house salad and some French bread.