Preheat the oven to 425° F and season chicken on both sides with salt and pepper.
In a large cast iron skillet on medium-high heat, warm 1 tbsp olive oil.
Once hot, add chicken skin-side down and cook, without flipping, until the skin is deeply golden and much of the fat has been rendered, about 8-10 minutes. Pour off some fat if necessary.
Using tongs, flip chicken skin-side up and let undersides cook for another 5 minutes; remove chicken from pan and set aside.
Add artichoke hearts and cook on medium heat for 1-2 minutes; add onions and cook another 2-4 minutes.
Add wine and thyme, shaking skillet to make sure wine is evenly distributed and scraping up any golden-brown bits. (Feel free to splash in up to 1/4 cup of extra wine if things look too crispy.)
Add chicken back to pan, over artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by half, 10-12 minutes.
Remove skillet from the oven and scatter with herbs. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac (optional). Serve and enjoy!
* Bill says, use a softer, less acidic wine, because the artichokes will absorb that acidity.