White Wine Chicken Artichoke and Tomatoes

This is a good recipe that puts artichokes
and chicken in the same tasty main dish.

Ingredients:
olive oil
1 clove garlic, pressed
1 package boneless, skinless chicken thighs
flour for dredging
1/4 cup chopped yellow onion
3/4 cup white wine
1/4 cup water
1 can artichoke hearts, roughly chopped
1/2 can whole tomatoes, drained and roughly chopped

Directions:
Pour a hearty glug of olive oil into large saute pan,
then add pressed garlic and set to medium-low heat.
Keep an eye on that, stirring occassionally,
while you quickly dredge in flour, then add to hot oil in pan.
Turn heat up to medium, and brown chicken pieces on each side.
Remove from pan, then add onions and stir to coat.
After a minute or so, add white wine and let it reduce a bit.
Then add water, artichoke hearts, and tomatoes,
and let it all boil and bubble.
Sprinkle a tiny bit of dredging flour over pan,
stirring to thicken sauce. Add chicken pieces
(and any juice from plate) to pan, flipping to coat with sauce.
Add salt and pepper to taste, and simmer on low
10 more minutes before serving.