Chicken and artichokes

This is one of our standbys, as we always have a giant jar of marinated artichoke hearts from Costco in the fridge.

Take as many chicken parts as you want and sauté them on all sides until lightly browned. Remove them for a minute and sauté a small chopped onion. Put them back in and throw in sliced artichoke hearts (you can add a dollop of the oil they marinate in). Glug in some white wine, cover, and let poach for about a half hour, depending on the size of the chicken pieces.

If you like, you can throw in another vegetable (how 'bout those green beans, still coming up in the garden?! Or diced yukon gold potatoes could be good) during the process and let it cook with the chicken until both are tender.

We try to balance the amount of wine, the evaporation from under the lid, and the absorbency of the vegetable so that there's a thick sauce left when the dish is ready, which means there's generally too much liquid (better than having things burn). So we put the chicken and vegetables on warm plates in a low oven and boil the liquid down until it's thick enough to be poured back on.