Dad's Yummy Chicken

3 - 3.5 lbs bone-in chicken parts (I like to get just breasts, but a mix of everything is fine.)
1 lb small potatoes
2-3 T olive oil
1 T flour
1/2 tsp thyme
salt and pepper
1 cup red burgundy wine (I just use the cheap cooking wine from the grocery store )
2 T ketchup
1/2 cup water
a jar of pimento-stuffed green olives
two cans of artichoke hearts, quartered

In a large dutch oven or deep skillet on medium heat, brown the chicken in hot oil till near done - 8-10 minutes per side, then set aside. While the chicken is cooking, wash and quarter the potatoes. Brown the potatoes in the same oil - they don't have to be cooked through, just brown on the cut edges. While the chicken and/or potatoes are cooking, mix the sauce ingredients - wine, ketchup, water, thyme and have them ready to go. Set the potatoes aside, then whisk the flour into the hot oil and cook for a couple of minutes till it browns a bit. Then whisk in the sauce ingredients and salt and pepper. Put the chicken back in the pan and spoon some sauce over it, then toss in the potatoes, olives and artichokes. Cover and cook on low heat for 30 minutes or till chicken and potatoes are cooked through.

Yum-yum-yummy! The combination of artichoke, olive and red wine flavors is amazing. I'm sure if I bothered to buy a real bottle of wine it would be even better. This makes enough that we usually have leftovers, and I make sure to debone and cut up the chicken before putting it in the fridge - it makes the reheating a breeze.