Chicken With Artichoke Hearts

• 2 tablespoons olive oil
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch chunks
• Coarse salt and ground pepper
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
• 1/4 teaspoon crushed red pepper
• 1/4 cup red-wine vinegar
• 1 red bell pepper, ribs and seeds removed, cut into 1/2-inch strips
• 1 package (10 ounces) frozen artichoke hearts, thawed and halved
• 4 ounces feta cheese, crumbled

1. Heat oil in a large skillet over high heat. Season chicken with salt and pepper; add to skillet, and brown on all sides, about 10 minutes.
2. Reduce heat to medium; add garlic, oregano, and crushed red pepper to skillet. Cook, stirring constantly, until fragrant, 1 to 2 minutes. Add vinegar; cook, scraping up browned bits from bottom of skillet with a wooden spoon, until liquid has evaporated, 1 to 2 minutes.
3. Add 2 cups water to skillet, and simmer over medium heat 10 minutes. Add bell pepper and artichoke hearts; simmer until chicken is tender and liquid has thickened, 5 to 10 minutes. Remove from heat. Stir in feta cheese, season with salt and pepper as desired, and serve.

olive oil, chicken, salt, garlic, fresh oregano, red pepper, redwine vinegar, red bell pepper, frozen artichoke hearts, feta cheese

Taken from www.epicurious.com/recipes/member/views/chicken-with-artichoke-hearts-50020948 (may not work)