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.
Steps
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.
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.
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.
Ingredients
olive oil, prosciutto, boneless skinless chicken thighs, frozen artichoke hearts, cremini mushrooms, garlic cloves, fresh tarragon, all-purpose flour, chicken broth, white balsamic vinegar, fresh tarragon sprig