2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch chunks
Coarse salt and ground pepper
4 cloves garlic, minced
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1/4 teaspoon crushed red pepper
1/4 cup red-wine vinegar
1 red bell pepper, ribs and seeds removed, cut into 1/2-inch strips
1 package (10 ounces) frozen artichoke hearts, thawed and halved
4 ounces feta cheese, crumbled