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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Thighs with Artichokes Recipe

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This recipe for Chicken Thighs with Artichokes is from Liz & Chris' Kitchen , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 teaspoons olive oil
2 ounces prosciutto, cut in thin strips
1 ½ pounds boneless, skinless chicken thighs
1 8 ounce package frozen artichoke hearts, thawed and drained
6 ounces cremini mushrooms, sliced (2 1/2 cups)
2 cloves garlic, minced
1 tablespoon snipped fresh tarragon
2 tablespoons all-purpose flour
1 14 ounce can reduced sodium chicken broth
1 tablespoon white balsamic vinegar
Fresh tarragon sprigs (optional)
Directions:
Directions:
Step 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 to 10 minutes or until browned, turning once. Transfer to bowl; set aside.

Step 2
Add remaining olive oil and artichokes to skillet. Cook and stir 3 minutes until golden brown. Transfer to bowl with chicken. Add mushrooms to skillet. Cook 3 minutes, stirring up browned bits, until golden. Stir in garlic and tarragon; cook 1 minute.

Step 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. Serves 4 to 6.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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