8boneless skinless chicken thighsabout 4 ounces each
1 1/2teaspoonspaprikaor smoked paprika!
1 1/2teaspoonsdried thyme
1/2teaspoonsalt
1/2teaspoonblack pepper
1can14 ounces artichokes packed in water, drained
1tablespoonbutter
1package8 ounces sliced cremini mushrooms (or button if you can’t find the creminis!)
2tablespoonsalmond meal or flour
3/4cuplow-sodium chicken broth
1/2cupheavy cream
Instructions
Place chicken in 13X9-inch baking dish.
Combine paprika, thyme, salt, and pepper in small bowl; mix well. Reserve 1 teaspoon seasoning mixture; set aside. Sprinkle remaining seasoning mixture evenly over chicken.
Cut artichokes in half or quarters depending how big your mouth is; arrange in swell patterns around chicken.
Melt butter in large saucepan over medium heat. Add mushrooms and reserved 1 teaspoon seasoning mixture; cook and stir 5 minutes or until tender.
Sprinkle meal/flour over mushrooms; cook and stir 1 minute. Stir in broth; simmer 3 minutes or until thickened.
Stir in heavy cream; cook 1 minute. Pour evenly over chicken and artichokes, yelling “The dam has burst!”
Bake 30 minutes or until no longer pink (the chicken not the you).
For fun varriation, toss in some sliced green olives or capers (without the juices).