Baked Chicken With Artichokes - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350 degrees F.
Place flour, salt, and pepper in a shallow plate. Dredge chicken in mix, tapping to remove any excess.
In a large skillet, heat oil over medium-high heat. Cook chicken until lightly browned, turning once, about 4 minutes. Transfer to baking dish.
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.
Pour artichoke mix over chicken, cover, and bake 40 minutes, until chicken is tender and cooked through.
Season with salt and pepper, and stir in oregano before serving.