Chicken Thighs With Artichokes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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When our supermarket has really good sales on meat and poultry I buy it in bulk and store it in our freezer chest. This is a good recipe to use for chicken thighs. Ingredients:
2 teaspoons olive oil |
1 tablespoon olive oil |
2 ounces prosciutto, cut in thin strips |
1 1/2 lbs boneless skinless chicken thighs |
9 ounces frozen artichoke hearts, thawed and drained |
6 ounces fresh cremini mushrooms, sliced |
2 garlic cloves, minced |
1 tablespoon snipped fresh tarragon |
2 tablespoons all-purpose flour |
14 ounces chicken broth |
1 tablespoon white balsamic vinegar |
fresh tarragon sprig (optional) |
Directions:
1. In large skillet cook prosciutto in the 2 teaspoons hot oil over medium-high heat 2 minutes or until crisp. Remove. Sprinkle chicken with salt and pepper. Cook in same skillet 8-10 minutes or until browned, turning once. Transfer to a bowl; set aside.
2. Add remaining olive oil and artichokes to skillet. Cook and stir 3 minutes until golden brown. Transfer to the bowl with chicken. Add mushrooms to skillet. Cook 3 minutes, stirring up browned bits, until golden. Stir in garlic and tarragon; cook 1 minute.
3. In second bowl whisk together flour, broth, and vinegar. Remove skillet from heat. Add broth mixture. Add chicken and artichokes. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, until thickened. Top with prosciutto and tarragon.
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