MADDIE DAY: Continuing my celebration of the release of A Poisonous Pour last week, I bring you another dish that features wine!Wine-braised Chicken with Artichoke HeartsAdapted from Alison Roman in NYT CookingIngredients4 boneless chicken thighs, or a mix of legs and thighs (1½ to 2 pounds)Kosher salt and black pepper1 tablespoon olive oil, plus more for drizzling2 (14-ounce) cans artichoke
