Chicken with Artichoke and Capers

1-2 pounds of chicken thighs
3 tablespoons of olive oil
1 teaspoon garlic salt
1/4 cup Herbs de Provence
1 32-ounce jar of artichoke hearts, halved
1 jar capers
1 lemon, juice nd zest
4 cloves of garlic, minced
1/4 cup of vermouth
1/2 cup freshly grated parmesan cheese

Cook in a large skillet over medium heat. Heat the chicken in olive oil and sprinkle with herbs and garlic salt.

Remove the chicken from the pan and saute the garlic, artichokes, lemon and capers for 5 minutes.

Deglaze the pan with the vermouth and stir in the cheese. Add the chicken, spoon sauce over the chicken, and simmer covered for 10 minutes.