Chicken with Artichoke Hearts

Another recipe from the pages of Everyday Food. As much as I hate it when people change recipes without trying them the original way first, I did make alterations. The chicken thighs weren't very appealing when I was shopping, so I went with breasts, and we spotted frozen roasted red pepper pieces when we were getting the frozen artichokes (and I'd forgotten they were supposed to be strips). So, mine doesn't quite look like the original. It was good, and I loved the way the feta melted in at the end, but I don't think this will turn into one of my "goto" type of recipes. Oh, I almost forgot, I took the advice of some of the comments and used chicken stock instead of water, as well as serving it on couscous, also made with stock to give it flavor.

Ingredients

Serves 4.

• 2 tablespoons olive oil
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch chunks
• Coarse salt and ground pepper
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
• 1/4 teaspoon crushed red pepper
• 1/4 cup red-wine vinegar
• 1 red bell pepper, ribs and seeds removed, cut into 1/2-inch strips
• 1 package (10 ounces) frozen artichoke hearts, thawed and halved
• 4 ounces feta cheese, crumbled

Directions

1. Heat oil in a large skillet over high heat. Season chicken with salt and pepper; add to skillet, and brown on all sides, about 10 minutes.
2. Reduce heat to medium; add garlic, oregano, and crushed red pepper to skillet. Cook, stirring constantly, until fragrant, 1 to 2 minutes. Add vinegar; cook, scraping up browned bits from bottom of skillet with a wooden spoon, until liquid has evaporated, 1 to 2 minutes.
3. Add 2 cups water to skillet, and simmer over medium heat 10 minutes. Add bell pepper and artichoke hearts; simmer until chicken is tender and liquid has thickened, 5 to 10 minutes. Remove from heat. Stir in feta cheese, season with salt and pepper as desired, and serve.