Brad's chicken au vino with artichoke parmesan Alfredo

In a large cast iron skillet, heat oil on med low

Mix all seasonings

Place chicken skin side down and sprinkle half the seasonings over it

Cover and let stand until skin starts to brown

Flip chicken and cover with rest of the seasonings. Cook until bottom browns.

When brown add 1 cup wine. Simmer for 5-6 minutes

Prepare pasta al dente

Remove chicken to a baking dish. Bake at 325 until cooked through

When pasta is done, drain but don't rinse

In the chicken pan add other cup of wine, deglaze pan. Scrape all the.good stuff off the bottom.

Add artichoke and garlic. Cook until wine reduces to half a cup

Mix milk and corn starch. Reduce heat to low. Add milk and stir often until it gets close to a simmer. Go slow or milk will seperate.

When milk gets close to bubbling add pasta and parmesan. Stir until sauce thickens and is just bubbly

Season with sea salt and pepper to taste

Top with more grated parmesan

Enjoy