Chicken Thighs With Artichokes

When our supermarket has really good sales on meat and poultry I buy it in bulk and store it in our freezer chest. This is a good recipe to use for chicken thighs.

• Ready In: 35 mins
• Serves: 4-6

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. 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. 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. 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.