10 cloves of garlic, sliced thin
10 sweet Italian sausages
12 boneless and skinless chicken thighs
2/3 cup of flour
Freshly ground black pepper to taste
1/3 cup + 3 tablespoons of extra virgin olive oil
2 cups of dry white wine
3 12 oz. jars of marinated and quartered artichoke hearts with their liquid
5 sprigs of fresh oregano, leaves removed and chopped
1. In a large stainless steel frying pan, heat the 3 tablespoons of olive oil on medium heat, add the sausages and brown them until substantially cooked, about 25 minutes. When done, remove them from the pan, let then cool and then cut them into ¾ inch pieces, set aside. Pour off the liquid fat, but leave the frond. Deglaze the pan with one-half of the wine, pour it off the liquid and reserve for step 6. Clean the pan.
2. While the sausages are frying, add the flour to a one-gallon sized zip lock bag and add the black pepper.
3. Pat the chicken pieces dry with a paper towel and add them, 3 pieces at a time, to the bag. Seal it and shake it well, thoroughly coating the chicken.
4. After all the chicken pieces are floured, add the olive oil to the cleaned frying pan and heat it on medium high, add the garlic and saute until dark brown then remove the garlic.
5. Add the floured chicken pieces without overcrowding them and brown on medium-high for 6 minutes, then turn them and brown for 6 minutes more. (Note, Depending on the size of your pan, you may have to do this in two batches, or use 2 pans for the chicken.) When the chicken is cooked, remove it from the pan or pans and deglaze with the remaining wine.
6. Return the chicken to the pan, bring the wine to a boil and cook for 3 minutes, then reduce the heat to medium, turn the chicken, add the sausage pieces and their reserved liquid and continue cooking for 3 minutes.
7. Add the artichoke hearts and their liquid to the pan. Raise the heat to high and cook for 5 minutes turning the chicken once or twice.
8. Add the oregano; let the flavors blend by cooking for another two minutes or so while turning the chicken and sausages several times.
Note: This recipe makes enough for about 6 people and can be prepared in advance and reheated.