Chicken Thighs With Artichokes
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 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 balsamic vinegar
- fresh tarragon sprig (optional)
Recipe
- 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.
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