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Ingredients
| olive oil: 2 tsp |
| prosciutto: 2 oz |
| chicken thighs: 2 lbs |
| artichokes: 1 |
| crimini mushrooms: 6 oz |
| garlic: 2 cloves |
| dried tarragon (ground): 1 tsp |
| all-purpose flour (unsifted): 2 tsp |
| chicken broth: 14 oz |
| balsamic vinegar: 1 tsp |
Chicken thighs with artichokes
Credit: www.bhg.com
User rating:
-
Prep Time
40 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
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.
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.
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.