Winemaker Greg Graziano came up with this recipe one evening by using what was available in the house. This dish has the satisfying, melded flavor of a long-simmered stew. Part of the explanation is that the garlic cloves are cooked whole and then mashed into the sauce. You’ll always get a mellower flavor from whole cloves than from chopped or crushed garlic.
Fresh ground pepper
1 can artichoke hearts quartered, rinsed
1/2 onion, chopped
3/4 pound mushrooms, halved
1/3 cup pitted green olives, halved
10 cloves garlic, peeled and left whole
8 - 10 chicken thighs
2 teaspoons chopped fresh thyme,
or 3/4 teaspoon dried thyme
1/2 bottle of Graziano Tocai Friulano
1/2 cup chicken broth.
In a large, deep frying pan, heat the oil over moderately high heat. Add the artichokes, onion, mushrooms, olives and garlic and sauté, season with salt and pepper, stirring occasionally, until the onion is translucent, about 5 - 8 minutes. Remove from pan and set aside. Season the chicken thighs with salt and pepper. Lightly coat the chicken with flour. Add olive oil to same pan, then brown the chicken thighs well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Add the wine and thyme. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Reduce the wine by one quarter. Add the chicken stock when wine is reduced. Reduce heat to a simmer. Add
chicken back to pan. Cover. Turn chicken every 15 minutes for 1 hour. In last 15 minutes of simmering, return the vegetables, except the garlic, to the pan. Push the chicken and vegetables to the side of the pan and add the garlic cloves and mash them with a fork. Grind in some fresh pepper and finish simmering. Serve with rice. Serves 4.