Chicken with Artichokes in Creamy Mustard Sauce

By garciamoss

Ingredients

• 1 1/3 pounds chicken thighs (bone-in or boneless), salted and peppered
• 3 tablespoons olive oil
• 1/4 to 1/2 teaspoon red pepper flakes
• 1 small onion, chopped (about 1/2 cup)
• 8 ounces (about 1 1/2 cups) thawed frozen or canned artichoke hearts, drained and sliced lengthwise
• grated zest of 1 lemon (about 1/2 teaspoon)
• 1 teaspoon dried oregano
• salt and pepper to taste
• 1/2 cup chopped grape tomatoes (or 1/2 cup canned diced tomatoes), or to taste
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• 2 teaspoons Dijon mustard
• chopped fresh parsley or thyme leaves

Details

Adapted from splendidtable.org

Preparation

Step 1

In a large nonreactive skillet, brown the chicken pieces in the olive oil over medium-high heat, in batches if necessary, 2 to 3 minutes per side. (They do not have to cook through.) Remove the chicken, reduce the heat to medium, and add the red pepper flakes and the onions. Cook for a minute or two, using a wooden spoon to scrape up any brown bits left over from the chicken. (Keep those brown bits in the pan -- they add lots of flavor.) Add the artichoke hearts, lemon zest, oregano, and salt and black pepper. Cook for another 2 to 3 minutes then stir in tomatoes. Nestle the chicken thighs among the vegetables, then add the wine and chicken broth. Bring to a boil, then reduce to a simmer and cover. Cook for another 8 to 10 minutes, until the vegetables are tender and the chicken is cooked through.

While the chicken mixture is simmering, in a small bowl whisk together the cream and mustard. Remove the skillet from the heat and stir in the creamy mustard sauce. Serve topped with parsley or thyme.

In the morning: Transfer your chicken to the fridge to thaw if it's in the freezer; chop your onion and store it in the refrigerator in a bowl covered with plastic wrap; assemble the nonperishable ingredients on the counter.

Suggested side: Baguette or whole wheat flatbread