4chicken quartersseperated into thighs and legs with skin and bones
salt and freshly ground black pepper
1 1/2poundspotatoescut into 1-inch cubes
3/4cupdry white winesuch as Chardonnay
10oz.bag frozen artichokes
1 1/2teaspoonsdried oregano
10ozfrozen lima beansthawed
Preheat the oven to 350 degrees F.
Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. ( the pot will bubble violently)Add the artichokes, broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the lima beans to the sauce in the pot. Cover and simmer over high heat until the beans are hot, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.