Ingredients:
One 3-4 lb. chicken cut into parts
(I used bone-in chicken thighs instead)
1 medium onion, diced
2 tbsp. olive oil
2 tbsp. butter
1/2 lb. fresh mushrooms, sliced
2 tbsp. all-purpose flour
1 cup chicken stock or broth
1/4 cup dry white wine
6 fresh artichoke hearts, halved
or substitute one 15 oz. can of artichoke hearts, rinsed and halved
Salt and freshly ground black pepper to taste
Method:
Preheat the oven to 375 degrees.
Clean chicken parts and remove skin. Pat dry with paper towels and season with salt and pepper.
Heat one tbsp. olive oil and one tbsp. butter in a large, oven-safe skillet. Cook the chicken pieces over medium-high heat until nicely browned. Remove browned chicken to a platter and keep warm.
Heat the remaining tbsp. olive oil and tbsp. of butter. Add the onions and mushrooms to the skillet and saute until the onions are translucent and the mushrooms are tender, about 5 minutes.
Add 2 tbsp. flour to mushrooms and onions and cook while stirring, about a minute.
Add broth and wine to skillet and simmer uncovered, stirring occasionally until sauce thickens and reduces, about 5 minutes.
Return chicken to the skillet (with the juices from platter), add artichokes, and cover. You can also transfer to a heat-safe casserole dish if you don’t have an oven safe skillet. Bake at 375 degrees for 40 minutes.
Re-season with salt and freshly ground black pepper to taste before serving.
