French Country Chicken

I found this recipe in Cook's Country magazine. The picture looked just OK, but I wanted a new chicken recipe. This turned out FABULOUS! This may just be the best chicken dish I've ever had! Dave wasn't crazy about the artichokes in the recipe, so I may try to find a substitute, but other than that he loved it too! It was super easy to make as well.

Ingrediants:
4 skin-on split chicken breasts (about 3 lbs), halved crosswise
salt and pepper for seasoning
1 tbsp vegetable oil
1 14 oz. can of halved artichokes (drained)
1/2 c. low sodium chicken broth
2 tbsp honey
1 tsp dried thyme
1 tsp dried savory
1 tsp dried rosemary
4 tbsp butter cut into pieces
2 tsp white wine vinegar (cider or white vinegar can be used)

Pat chicken dry with papaer towels and season all sides with salt and pepper. I also pick up the skin and season underneath the skin.
Heat oil in a large skillet over medium-high heat until smoking. Cook chicken skin side down until well-browned, about 6-7 minutes. Reduce heat to medium, cover and cook until meat registers 160 degrees, about 15-20 minutes. Transfer chicken to a plate and tent with foil.
Pour off all but 1 tablespoon of fat from skillet. Add artichokes and cook until lightly browned, about 4 minutes. Transfer to plate with chicken. Add broth, honey, herbs and any acculmulated chicken juices to skillet and simmer, scrapping up any browned bits and vinegar.
Pour sauce over chicken and artichokes. Serve.