Delicious Chicken with Mushrooms, Artichokes and Potatoes

Method

1. Cut the potatoes into small cubes and sear them in a hot pan over high heat until a golden crust forms.
2. Remove the potatoes from the pan. Cut the artichokes into quarters and clean the cardoncelli mushrooms, then cut them into large chunks.
3. In the same pan, cook the artichokes and mushrooms over high heat.
4. Return the potatoes to the pan, add salt and marjoram, and cook over medium heat for about 10–15 minutes.
5. Season the deboned chicken thigh with oil, paprika powder, and garlic powder. Massage well.
6. Cook the chicken in a hot non-stick pan, turning it often, and weigh it down with a weight while cooking.
7. Remove the chicken from the pan and deglaze with white wine. Add a little broth or water, more paprika and garlic powder, and reduce the sauce. Mount the sauce with a knob of butter.
8. Slice the chicken thigh and serve with the sauce and the vegetable side.