Tuscan Chicken Stew

We created this recipe for Papapietro Perry Winery for their Wine Club event on the 14th.  We've had quite a few requests for it, so here you go.  I hope you enjoy it.

2 lbs boneless skinless Chicken Thighs
1 Tbs Italian Seasoning Herbs
Salt and Pepper to taste

Rub thighs with herbs and s&p, then bake at 350 degree for approximately 30 minutes, till cooked through.
Remove from pan, but save the juice (there is usually some pan gunk you will want to strain out)

½ cup diced Onion
4 cloves Garlic
2 Tbs Olive Oil

1 cup Artichoke Hearts
1 cup sliced Mushrooms
3 cups White Wine
½ cup Sun-dried Tomato strips

Sauté the onions and garlic in the olive oil until tender
Transfer to deep baking dish
Add chicken, juice, artichokes, mushroom and tomatoes
Add enough white wine or chicken stock to cover
Bake cover 1½ hours, until very tender
Drain the juice from chicken

2 Tbs Olive Oil
2 Tbs Flour
Chicken Juice

Bring juice to a boil
Combine the oil and flour to create a slurry
Slowly whisk the slurry into the juice till it reaches the thickness you desire
Add back to the chicken mixture

Serve over creamy polenta. Serves 4 to 6.