Description

You'll love this Italian chicken dish that originated in Chicago. It's made with potatoes and artichoke hearts. It's a one pot meal that's really delicious. Serve it with a crusty bread and a side salad, if desired.

Ingredients

• 3 T. olive oil
• 4 chicken thighs, with skin and bones
• salt, to taste
• freshly ground black pepper, to taste
• 1 1/2 lb. small red-skinned potatoes, halved
• 4 large garlic cloves, minced
• 3/4 c. dry white wine
• 3/4 c. chicken stock/broth
• 1 1/2 t. dried oregano
• 1 t. dried thyme
• 8 oz. frozen artichoke hearts or 1 c. frozen lima beans, thawed
• 2 T. butter

Steps

1. Preheat oven to 450 degrees.
2. Heat oil in large ovenproof pot over high heat.
3. Sprinkle chicken with salt and pepper. Working in 2 batches if necessary, cook chicken until golden brown on all sides, about 10 minutes. Transfer chicken to a platter.