Braised Chicken and Artichokes

As soon as I read this recipe from Williams-Sonoma, I knew I would love it. It incorporates all the flavors I love from Artichoke Chicken Pasta with chicken thighs cooked on the stovetop.  This recipe is amazingly easy and makes for a perfect weeknight meal.  The sauce gets deliciously rich.  I may have gone back for a third spoonfull of sauce during dinner.  Miss F devoured an entire chicken thigh.  C questioned the need for parsley, but what does he know?  I used canned artichoke since fresh baby artichokes weren't available.

Braised Chicken and Artichokes

3 tablespoons flour
Salt and freshly ground pepper, to taste
4 chicken thighs
1 tablespoon olive oil
2 garlic cloves, slivered
1 shallot, slivered
1 teaspoon dried tarragon
1 tablespoon minced parsley
1 tablespoon Dijon mustard
1 cup dry white wine
½ cup chicken broth
Juice of one lemon
3 plum tomatoes, seeded and chopped
1 can artichokes, drained

Spread the flour on a plate and season well with salt and pepper. Lightly toss the chicken in the seasoned flour, shaking off the excess. In a large fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once, until lightly browned, 4 to 6 minutes total. Transfer to a platter and season with salt and pepper.

Pour off all but 2 tablespoons of the fat from the pan. Add the garlic and shallot to the pan and sauté until softened, 1 to 2 minutes. Stir in the tarragon, parsley and mustard. Add the wine, broth and lemon juice; bring to a boil, stirring to scrape up the browned bits from the pan bottom. Add the tomatoes and artichokes.

Return the chicken to the pan, reduce the heat to medium-low and simmer, stirring occasionally for 30 minutes, covering after 10 minutes. Adjust the seasoning with more lemon juice, as needed. Serve.

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