Chicken Vesuvio

This is a tried and true recipe from my gal Giada De Laurentiis. I love Italian food and thankfully it doesn't always require having pasta. The original recipe did not call for the kielbasa or mushrooms but I couldn't imagine not adding them. This is a way to make that chicken taste interesting again...Enjoy!

1 polska kielbasa, sliced
8 ounces mushrooms, chopped
3 TB olive oil
4-6 chicken thighs with skin and bones
salt and pepper
1 pound small red skinned potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 tsp dried oregano
1 tsp dried thyme
8 ounces frozen artichoke hearts
2 TB unsalted butter
----------------

Preheat oven to 450 degrees F

Saute kielbasa and mushrooms until cooked all the way through. Set aside.

Heat oil in large oven proof pan over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches if necessary, cook chicken in the pot until golden brown on all sides, about 10 minutes. Transfer chicken to a plate. Carefully add potatoes to the same pot and cook until golden brown, stirring occasionally, about 10 minutes. Add garlic and saute for 1 minute. Add wine and stir to scrape up any brown bits on the bottom of the pan. Add broth, oregano and thyme. Return chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.

Cover and bake in the oven until chicken is cooked through about 20 minutes. Transfer chicken to a platter or 9 by 13 pan. Arrange potatoes, kielbasa and mushrooms around chicken. Add artichoke hearts to the sauce in the pan. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn the heat to low. Stir in the butter. Pour sauce over chicken.