Season chicken with salt and pepper.
Heat oil in a deep pan and brown chicken thighs, fat side down first, for four minutes on each side, or until browned. Remove chicken from the pan and set aside.
Drain chicken fat from pan and put 2 tablespoon of the fat back in, or use more avocado oil. Sauté onion and mushrooms for one minutes. Add garlic and saute for 30 seconds.
Deglaze with chicken broth, and wine. Add artichoke hearts, sun-dried tomatoes, black olives, capers, and red pepper flakes. Simmer for five minutes over low to heat.
Add cream and parmesan cheese. Return chicken thighs to pan, skin side up. Cover and simmer for an additional 20 minutes, or until chicken is completely cooked.
Make fresh pasta using the recipe on this blog, or prepare four servings of store-bought pasta.
Divide pasta between four plates. Smother with sauce, add chicken, and sprinkle with feta chunks and chopped fresh parsley or basil.