Chicken and Artichoke Fricassee

By gnikylime

(Note: everything takes longer than the recipe says, but the last time I made it, I didn't mark the real amount of time.)

Ingredients

• 3 lb. boneless, skinless chicken thighs, trimmed of excess fat
• coarse salt and ground pepper
• 2 T. butter
• 2 large onions, finely chopped
• 1/2 c. all-purpose flour
• 2 cans (14.5 oz. each) reduced-sodium chicken broth (3+1/2 c.)
• 6 medium carrots, cut into 1/2-inch rounds (3 cups)
• 1 t. dried thyme
• 2 cans (14 oz. each) artichoke hearts, drained and rinsed, halved lengthwise
• 1/2 c. chopped fresh parsley
• cooked white rice

Preparation

Step 1

1. Generously season chicken with salt and pepper. Heat 1 T. butter in a Dutch over (or 5-qt. stockpot) over medium-high heat. Brown half the chicken on both sides, about 5 minutes. Transfer to a plate. Repeat with remaining butter and chicken. Set aside to cool.
2. Reduce heat to medium. Add 1/4-c. water; scrape bottom of pan with a wooden spoon to loosen brown bits. Add onions; cook until golden, about 5 minutes. Stir in flour; cook 1 more minute.
3. Add broth and 1/2 c. water; bring top a boil. Add carrots, thyme, 1 t. salt, and 1/2 t. pepper. Simmer until carrots are almost tender, about 5 min.
4. Cut chicken into 1/2-in. chunks and return to pot; cover, and simmer until chicken is cooked through and sauce is thickened, 10 to 15 minutes. Add artichokes; cook until warmed through, about 1 min. Stir in parsley; serve over rice if desired.