Chicken with Artichokes Georgia Downard   From Every Day with Rachael Ray May 2008 SERVES 4 Prep Time: 15 min Cook Time: 25 min 1/4 cup extra-virgin olive oil 8 chicken thighs (about 3 1/2 pounds) Salt 1/2 pound orzo One 9-ounce package frozen artichoke hearts, thawed 1/3 cup finely chopped fresh dill 1 large onion, finely chopped 4 cloves garlic, finely chopped 1/2 cup dry white wine 1/2 cup chicken broth 4 jarred hot cherry peppers, thinly sliced, plus 2 tablespoons of their liquid 1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with salt, place in the skillet skin side down and cook until golden-brown, about 7 minutes on each side; transfer to a plate. Reserve the skillet. 2. Meanwhile, in a medium pot of boiling salted water, cook the orzo until al dente, about 5 minutes. Add the artichokes and cook for 2 minutes. Drain and add the remaining 2 tablespoons olive oil and 3 tablespoons dill. 3. In the reserved skillet, cook the onion and garlic in the chicken drippings over medium heat until softened, 7 minutes. Add the wine, chicken broth and cherry peppers and boil until reduced by half, about 3 minutes. Add the remaining dill and hot pepper liquid. Return the chicken to the skillet and simmer until heated through, 1 minute. Transfer the orzo to a platter and top with the chicken and sauce.

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