Chicken and Artichoke Stew

From Everyday Food. The instructions state that you can also use a rotisserie chicken; skip step 1, and add the chicken in step 4 as directed. I haven't made this yet, but I would probably use white wine in place of the water used is steps 2 and 3.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 3  lbs boneless skinless chicken thighs, trimmed of excess fat
•  coarse salt
•  pepper
• 2  tablespoons butter
• 2  large onions, finely chopped
• 1⁄2 cup flour
• 2 (14 1/2ounce) cans reduced-sodium chicken broth
• 6  carrots, cut in 1/2 inch rounds, about 3 cups
• 1  teaspoon dried thyme
• 2 (14 ounce) cans artichoke hearts, drained, rinsed, and halved lengthwise
• 1⁄2 cup parsley, chopped
•  cooked white rice or   buttered  noodles

Directions

1. Generously season chicken with salt and pepper. Heat 1 T butter in a Dutch Oven over med-high. Brown half the chicken on both sides, about 5 minutes. Transfer to a plate. Repeat with remaining butter and chicken. Set aside to cool.
2. Reduce heat to med. Add 1/4 c water; scrape bottom of pan with wooden spoon to loosen browned bits. Add onions; cook until golden, about 5 minute Stir in flour; cook 1 minute more.
3. Add broth and 1/2 cup water; bring to a boil. Add carrots, thyme, 1 t salt and 1/2 t pepper. Simmer til carrots are almost tender, about 5 minutes.
4. Cut chicken into 1/2 inch chunks and return to pot. Cover and simmer until chicken is cooked through and sauce is thickened, 10 to 15 minutes.
5. Add artichokes; cook til warmed about 1 minute. Stir in parsley. Serve.