Chicken with Roasted Pepper and Artichoke Sauce

Instructions

• Coat a large, wide saucepan with oil and set over medium-high heat. Place half of chicken in pan. Cook until golden. This will take 4 to 6 min per side for thighs, or 3 to 4 min per side for breasts. Remove chicken to a large plate. Repeat with remaining chicken. Then return all of chicken and any accumulated juices to the pan. Reduce heat to medium.

• Meanwhile, if using bottled peppers, drain well and pat dry with paper towels. Slice bottled or home-roasted peppers into 1/4-in. (1-cm) thick strips. Add to pan with garlic. Stir often, until garlic is fragrant, from 1 to 2 min. Pour in wine and add salt. Using a wooden spoon, scrape up any brown bits from pan bottom into sauce to add flavour. Then drain artichokes and stir into pan.

• Increase heat to medium-high and bring to a boil, stirring occasionally. Then reduce heat to medium and boil gently, uncovered, stirring occasionally until liquid is reduced by about one-quarter, from 6 to 8 more min. At this point, sauce will measure about 3/4 cup (175 mL). Wonderful when spooned on top of mashed potatoes or rice and served alongside crisp green beans.