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Ingredients
  • 3 tablespoons olive oil
  • 4 chicken thighs with skin and bones
  • Salt and freshly ground black pepper
  • 1 ½ pounds small red-skinned potatoes, halved
  • 4 large garlic cloves, minced
  • ¾ cup dry white wine
  • ¾ cup chicken broth
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed
  • 2 tablespoons unsalted butter
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