Serve with rice and a side salad.
8 boneless, skinless chicken thighs
1 can (14 oz/ 398 ml) artichoke hearts, quartered, including marinade
1 can (14 oz/ 398 ml) unsalted, diced tomatoes
3⁄4 cup white wine
Sea Salt, to taste
Black Pepper, to taste
- Preheat oven to 400° F (205° C).
- Place chicken pieces in a baking dish. Arrange artichoke hearts around chicken.
- Whisk together remaining ingredients, then pour over chicken.
- Bake uncovered for 35 minutes.