Braised Chicken Thighs With Artichokes And Greek Olives

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2 tablespoons olive oil

8 skinless, boneless chicken thighs (about 2 pounds)

3/4 pound cremini mushrooms, quartered

2 cups chopped onion

4 garlic cloves, crushed

3/4 cup canned fat-free, less-sodium chicken broth, divided

3/4 cup red wine, divided

3 tablespoons balsamic vinegar

2 tablespoons tomato paste

2 cups small red potatoes, halved

1/2 cup kalamata olives, pitted

1/2 teaspoon salt

1 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

1 (14-ounce) can water-packed artichoke hearts, drained and quartered

1/3 cup chopped fresh flat-leaf parsley

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