Cooking Bone In Chicken Thighs

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Chicken Thighs with Artichokes

Credit: Andy Lyons

Recipe Summary test

total:

40 mins

Servings:

Nutrition Info

Ingredients

Ingredient Checklist

2 teaspoons olive oil
2 ounces prosciutto, cut in thin strips
1 ½ pounds boneless, skinless chicken thighs
1 8-9 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

Instructions Checklist

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.

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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.

Nutrition Facts

Per Serving:

346 calories; fat 14g; cholesterol 151mg; saturated fat 3g; carbohydrates 11g; mono fat 7g; poly fat 2g; insoluble fiber 4g; sugars 2g; protein 42g; vitamin a 243IU; vitamin c 7.1mg; thiamin 0.3mg; riboflavin 0.6mg; niacin equivalents 13.8mg; vitamin b6 0.7mg; folate 32.3mcg; vitamin b12 0.7mcg; sodium 955mg; potassium 622mg; calcium 60.6mg; iron 2.7mg.