Preheat oven to 375 degrees F
Remove any excess fat and/or skin from the chicken thighs. Mix flour with salt, pepper, and smoked paprika. Coat the chicken pieces with flour mixture, tap off excess and place on a plate.
4 chicken thighs, ½ cup purpose flour, 1 ½ teaspoon salt, 1 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika
Heat olive oil in a deep skillet or cast iron pan over medium-high heat. Add chicken pieces, skin side down first, and brown well on both sides (3-5 minutes per side depending on your pan) Once browned remove from pan and place on a plate. Set aside.
2 tablespoon olive oil
Reduce heat to medium. Remove all but 1 tablespoon of the oil. Add onions and saute for about 3 minutes or until starting to soften.
1 small to medium red onion
Add garlic, pepper flakes, tomatoes, artichokes, white wine and chicken stock. Reduce heat to a simmer and cook for 5 or 6 minutes or until the tomatoes are softened and the liquid has reduced. Turn off the heat, add basil leaves and olives. Stir to combine.
5-6 cloves garlic, ¼ teaspoon chili pepper flakes, 1 398 ml can artichoke hearts (14 oz), 12 green olives, 1 cup cherry, ⅓ cup dry white wine, ¼ cup chicken broth, 1 cup loosely packed fresh basil leaves torn
Nestle chicken pieces into the vegetable mixture. Place in oven and bake for 15 minutes. Remove from oven, top with Parmesan cheese. Return to the oven for another 15 minutes or until the internal temperature reaches 165 F.
1 cup Parmesan cheese grated