Another retro chicken dish with artichoke bottoms and a white wine herb sauce. It finishes in the oven while you relax (or clean up the kitchen).
Canned artichoke bottoms are likely fully cooked, You can check by piercing with a knife – should go in easily.
The frozen ones I used need to be cooked in boiling water for 15 minutes. Check package for instructions.
Keywords: chicken, artichoke bottoms, rice, savoyarde