Chicken with Artichokes

From Every Day with Rachael Ray May 2008

1/4 C EVOO
8 chicken thighs (about 3 1/2 pounds)
Salt
1/2 pound orzo
1 9oz pkg frozen artichoke hearts, thawed
1/2 C finely chopped fresh dill
1 large onion, finely chopped
4 cloves garlic, finely chopped
1/2 C dry white wine
1/2 C chicken broth
4 jarred hot cherry peppers, thinly sliced, plus 2 tablespoons of their liquid

In a large skillet, heat 2 tablespoons olive oil over medium heat. 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 medium pot of boiling salted water, cook the orzo until al dente, about 5 minutes. Add the artichokes and cook for 2 minutes Drain and add the remaining 2 tablespoons olive oil and 3 tablespoons dill.
In the reserved skillet, cook the onion and garlic in the chicken drippings over medium heat until softened, 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, 1 minute. Transfer the orzo to a platter and top with the chicken and sauce.