Chicken with Artichokes

1/4 cup EVOO
3 1/2 pounds chicken
salt
1/2 pound orzo
9 oz artichoke hearts
1/3 cup finely chopped fresh dill
1 onion, finely chopped
4 cloves garlic, finely chopped
1/3 cup dry white wine or chicken broth
1/2 cup chicken broth
4 jarred hot cherry peppers, thinly sliced, plus 2 Tbsp of liquid

In a skillet, heat 2 Tbsp olive oil.  Season the chicken with salt, place in the skillet skin side down and cook until golden brown, about 7 minutes on each side; transfer to a plate.  Reserve the skillet.  Meanwhile, in a pot of boiling salted water, cook the orzo until al dente, about 5-8 minutes.  Add the artichokes and cook for 2 minutes.  Drain and add the remaining 2 Tbsp olive oil and 3 Tbsp dill.  In the skillet, cook the onion and garlic in the chicken drippings over medium heat until softened, about 7 minutes.  Add the wine, chicken broth and cherry peppers and boil until reduced by half, about 3 minutes.  Add the remaining dill and hot pepper liquid.  Return the chicken to the skillet and simmer until heated through.  Transfer the orzo to a platter and top with chicken and sauce. 

Serves 4