INGREDIENTS
8
Chicken thighs
1
package Artichoke hearts, frozen
6 cloves
Garlic
1 1/2 pints
Grape or cherry tomatoes
2 tbsp
Oregano, fresh
2
Shallots, large
1 cup
Green olives, pitted
1 cup
Kalamata olives, pitted
1
Salt and black pepper
2 tbsp
Olive oil, extra virgin
1 cup
White wine