Italian Chicken and Artichokes Recipe – Sunset Magazine

Ingredients

• 8 boiling onions (1 to 2 in. wide; about 12 oz. total), ends trimmed
• 8 ounces boned, skinned chicken thighs, cut into 1-inch chunks
• 2 cooked chicken or turkey sausages (8 oz. total), sliced 1/4 inch thick
• 2 teaspoons olive oil
• 8 ounces cremini or common mushrooms, rinsed, stem ends trimmed, and quartered
• 4 cloves garlic, peeled and minced
• 1/3 cup dry white wine
• 1 can (15 oz.) diced tomatoes
• 1 can (8 oz.) tomato sauce
• 1 teaspoon dried oregano
• 1 package (8 oz.) frozen artichoke hearts, thawed
• Salt and pepper