INGREDIENTS
8
Chicken thighs, skin-on bone-in
6 oz
Artichoke hearts
6 cloves
Garlic
6 oz
Sun-dried tomatoes, oil-packed
1 tsp
Thyme, dried
1 cup
Chicken broth
1
Sea salt and pepper
1 tbsp
Olive oil, extra virgin
1/3 cup
Parmesan cheese
1/4 cup
White wine