Recipes and Cooking Chicken Thighs with Artichokes 4.1 (11) 1 Review Reduce preparation time by purchasing boneless, skinless chicken thighs for this hearty artichoke and mushroom main-dish recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 1, 2008 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 teaspoon olive oil 2 ounce prosciutto, cut in thin strips 1 ½ pound boneless, skinless chicken thighs 1 8-9 ounce package frozen artichoke hearts, thawed and drained 6 ounce cremini mushrooms, sliced (2 1/2 cups) 2 cloves garlic, minced 1 tablespoon snipped fresh tarragon 2 tablespoon all-purpose flour 1 14 ounce can reduced sodium chicken broth 1 tablespoon white balsamic vinegar Fresh tarragon sprigs (optional) Directions 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. 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. 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. Rate it Print Nutrition Facts (per serving) 346 Calories 14g Fat 11g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 346 % Daily Value * Total Fat 14g 18% Saturated Fat 3g 15% Cholesterol 151mg 50% Sodium 955mg 42% Total Carbohydrate 11g 4% Total Sugars 2g Protein 42g Vitamin C 7.1mg 36% Calcium 60.6mg 5% Iron 2.7mg 15% Potassium 622mg 13% Folate, total 32.3mcg Vitamin B-12 0.7mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.