Preheat oven to 375°. In a 12-in. cast-iron or other ovenproof skillet, heat butter and oil over medium-high heat. Brown chicken, skin side down. Turn thighs over; arrange artichokes and shallots around chicken. Cook 1 minute longer. Add wine to pan; cook 1 minute longer, stirring to loosen browned bits from pan., Add remaining ingredients to pan. Bake until a thermometer inserted in chicken reads 170°-175°, 15-20 minutes.