1. In a large heavy pan, melt the cooking oil over high heat. Salt and pepper both sides of the chicken thighs. When the pan is hot, add the chicken thighs, skin side down. Turn heat to medium/high if you think it might burn the skin. Cook until the skin is browned and crispy – roughly 4-6 minutes. Turn over and turn heat to medium.
2. Add wine, artichokes, thyme and shallots. *When adding the wine, don’t pour it directly over the chicken thighs – pour off to the side – you want the skin to remain crispy and NOT soggy. Cook for 6-8 minutes or until the chicken is cooked through.
3. Using a 1/4 measuring cup, remove some of the cooking liquid. Add the teaspoon of tapioca powder to the cup and stir with a fork to combine – you are making a slurry. Once it is combine and not lumpy, add back into the pan with the chicken. Stir around to combine – the sauce should start to thicken more.
4. Finish with butter and parsley.

Serve hot with buttered noodles, orzo with feta or cauliflower mash.