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Chicken Thighs with Artichokes

Makes: 4 to 6 servings
Start to Finish 40 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 346,
  • Fat, total (g) 14,
  • chol. (mg) 151,
  • sat. fat (g) 3,
  • carb. (g) 11,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 2,
  • pro. (g) 42,
  • vit. A (IU) 243,
  • vit. C (mg) 7,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 14,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 955,
  • Potassium (mg) 622,
  • calcium (mg) 61,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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