Baked Chicken With Artichokes

• 3 tablespoons olive oil
• 8 boneless skinless chicken thighs (about 1 1/4 lbs.)
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 small yellow onion, chopped (about 1/2 cup)
• 1 1/2 tablespoons garlic, chopped
• 1/2 cup dry white wine
• 1 (16 ounce) can artichokes, drained
• 1 teaspoon fresh rosemary, chopped
• 1/4 teaspoon crushed red pepper flakes
• salt and pepper
• 1 1/2 teaspoons fresh oregano, chopped

1. Preheat oven to 350 degrees F.
2. Place flour, salt, and pepper in a shallow plate. Dredge chicken in mix, tapping to remove any excess.
3. In a large skillet, heat oil over medium-high heat. Cook chicken until lightly browned, turning once, about 4 minutes. Transfer to baking dish.
4. Add onion to pan and saute until softened, about 2 minutes. Add mushrooms and saute until lightly golden, about 3 more minutes. Add garlic and saute until aroma is released, about 30 seconds. Stir in wine, artichokes, rosemary, and red pepper flakes and bring to a simmer.
5. Pour artichoke mix over chicken, cover, and bake 40 minutes, until chicken is tender and cooked through.
6. Season with salt and pepper, and stir in oregano before serving.

olive oil, chicken, flour, salt, fresh ground black pepper, yellow onion, garlic, white wine, artichokes, fresh rosemary, red pepper, salt, fresh oregano

Taken from www.food.com/recipe/baked-chicken-with-artichokes-230423 (may not work)