Chicken Thighs with Artichokes

Reduce preparation time by purchasing boneless, skinless chicken thighs for this hearty artichoke and mushroom main-dish recipe.

Chicken Thighs with Artichokes Enlarge Image
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12 users rated this recipe an average rating of 4.0
Makes:
4 servings
Start to Finish:
40 mins
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Chicken Thighs with Artichokes

Ingredients
2
teaspoons olive oil
2
ounces prosciutto, cut in thin strips
1 1/2
pounds boneless, skinless chicken thighs
1
ounce frozen artichoke hearts, thawed and drained
1
ounce cremini mushrooms, sliced
2
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

  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.
  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.
  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.

Nutrition Facts

(Chicken Thighs with Artichokes)
    Per serving:
  • 346 kcal cal.,
  • 14 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 151 mg chol.,
  • 955 mg sodium,
  • 11 g carb.,
  • 4 g fiber,
  • 2 g sugar,
  • 42 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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