Savory Chicken and Vegetables – Vesta Precision

Ingredients

• 4 pounds boneless, skinless chicken thighs, trimmed and diced into bite size pieces
• 1 pound carrots, cut into small ½ inch strips
• 4 medium yellow potatoes, such as Yukon Gold, peeled and cut lengthwise into 1 inch wedges
• 2 to 3 tablespoons olive oil
• ½ cup dry white wine
• 1 small onion, sliced into thin strips
• Salt and fresh ground pepper to taste
• 2 cups reduced-sodium chicken broth
• 1 (14.5 ounce) can, diced tomatoes with liquid
• 4 large garlic cloves, minced
• 1 (15-ounce) canned artichoke hearts, rinsed and quartered
• ⅓ cup chopped fresh dill