INGREDIENTS
1
x 14 oz. jar of marinated artichoke hearts, juice only
2
garlic cloves, thinly sliced
4
sprigs of fresh oregano, leaves stripped
1 1/2
lbs. boneless, skinless chicken thighs
2 tbsp
olive oil, divided
1
small red onion, thinly sliced
1 pint
cherry tomatoes, left whole
reserved artichoke hearts
1
x 14 oz. can white beans, drained & rinsed
1/4 cup
roughly chopped Kalamata olives
1
x 8 oz. tub marinated bocconcini (mini-mozzarella balls), drained
salt
freshly ground black pepper
1/4 cup
roughly chopped parsley
2 tbsp
basil leaves, cut into ribbons