Chicken with Artichokes and Lemon

Ingredients

• 12 oz artichoke hearts drained coarsely chopped
• 1.5 pounds chicken thighs boneless skinless dry
• 0.3 cup flour all-purpose
• 1 teaspoon thyme leaves fresh finely chopped
• 1  optional: lemon thinly sliced
• 6 servings salt and pepper 
• 2 tablespoons vegetable oil 
• 1 cup white wine 

Equipment

• frying pan

Directions

1. Sprinkle chicken with salt and pepper and dredge in flour. Warm oil in a large skillet over medium-high heat.
2. Add chicken and cook, turning once, until browned on both sides, about 4 minutes total.
3. Add wine and artichokes and bring to a boil. Reduce heat, cover and simmer until chicken is almost cooked through, 10 to 15 minutes. Scatter lemon slices over chicken, cover and cook until chicken is done, 2 to 3 minutes longer.
4. Transfer chicken and lemon slices to a platter.
5. Stir thyme into sauce and season with additional salt and pepper, if desired.
6. Pour over chicken and serve.