Chicken Thighs With Artichokes

12 ingredients
3 steps

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. 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. 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. 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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