You can find frozen artichoke hearts at any supermarket. (You can in Northern California). If you want to cut back on fat remove the skin from the chicken. I have cherry tomatoes growing in the garden, so its easy to grab a few and throw them in. You can substitute with a cup of canned Italian plum tomatoes.
2 Tbs Extra Virgin Olive Oil
4 Chicken thighs
3 Cloves Garlic Minced
½ Onion Minced
12 Cherry Tomatoes Halved
1pk Frozen Artichoke hearts Halved lengthwise(Larger ones)
½ C Dry White Wine
½ C Chicken Stock
¼ C Fresh Basil Torn
2 Tbs Italian Parsley Chopped
1 Tbs Butter
Heat oil over medium heat in a 3 Qt pot, browning the chicken on both side, about 3-4 minutes per side. Remove chicken, add garlic and saute for 30 seconds. Add onion and saute for 5 minutes. Add mushrooms and artichoke hearts, saute for 3-4 minutes. Add wine and deglaze for 3 minutes at Med-High heat. Add tomatoes and 3/4 of the basil, chicken stock and chicken. Reduce heat to simmer, cover ajar and simmer for 15-20 minutes to finish cooking the chicken and reduce the liquid. Remove from heat, add the butter to finish off the sauce. Sprinkle the rest of the basil and the Italian parsley before serving.
Serve with Creamy Polenta or noodles, mashed potatoes, rice.
