Chicken with Artichokes in Creamy Mustard Sauce
Recipe from: dinneralovestory.com
Ingredients
- 1 1/3 lb chicken thighs, salted and peppered
- 3 tbsp olive oil
- 1 small onion, chopped (about 1/2 cup)
- 1/2 cup chopped grape tomatoes, or to taste
- 8 oz (about 1 1/2 cups) thawed frozen artichokes canned artichokes (drained) or to taste
- Zest from 1 lemon (about 1/2 tsp)
- Salt and freshly ground pepper
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/4 – 1/3 cup cream
- 2 teaspoons Dijon mustard
- Chopped parsley or thyme
Directions:
- In a large skillet, brown chicken pieces in olive oil over medium-high heat, in batches if necessary, about 2-3 minutes a side. (They do not have to cook through.) Remove, decrease heat to medium, and add onion. Cook a minute or two, scraping brown bits leftover from chicken.
- Add tomatoes, artichokes, lemon zest, salt and pepper. Cook another 2-3 minutes.
- Nestle chicken thighs in the vegetables then add wine and chicken broth. Bring to a boil, then reduce to a simmer and cover. Cook another 8 to 10 minutes.
- While it’s simmering, whisk together cream and mustard. Remove skillet from heat and stir in creamy mustard mixture.
*Substitute Kangen Water® for white wine and half of the chicken broth.
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