Chicken Thighs with Garlic and Artichoke Hearts
I came up with this off the cuff and it's become one of my mainstay meals. The main ingredients are:
Chicken thighs (better than breast because the additional fat helps keep them moist during cooking)
Garlic (fresh or dried, but not granulated)
A can of artichoke hearts for every 3-4 thighs.
Brown the thighs in a skillet in the fat of your choosing, then add the artichokes and garlic and sautee for a few minutes.
At this point I add some kind of liquid to create a sauce. So far I've use white wine, red wine and coconut milk all with good success. Just reduce the liquid until it thickens and serve.
I usually make enough than I can freeze a few servings for future meals.