chicken with artichokes,capers and tomatoes

Standard

4 chicken thighs
4 chicken legs
2 shallots diced
1 Tbsp minced garlic
1 28oz can diced tomatoes drained
2 cans artichoke hearts drained
1/4 cup capers drained
1/4 cup balsamic vinegar
1 cup white wine
1 Tbsp herb d’ provence

in a large skillet brown the chicken on both side in a little oil (7 minutes a side or so)
remove and set aside
drain most of the oil from the skillet
add the shallots and saute 3 minutes
add the garlic and saute 1 minute more
add the wine and vinegar and bring to a boil
cook 4 minutes
add the tomatoes ,herb d provence and capers to the pan
stir well.
return the chicken to the pot and nestle the artichoke hearts among them
cover and cook over low-medium heat 30-40 minutes or until done

serves 4

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