Any chicken will do…but I like my thighs.Print This Recipe
What You're Gonna Need:
- 8 boneless skinless chicken thighs about 4 ounces each
- 1 1/2 teaspoons paprika or smoked paprika!
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can 14 ounces artichokes packed in water, drained
- 1 tablespoon butter
- 1 package 8 ounces sliced cremini mushrooms (or button if you can’t find the creminis!)
- 2 tablespoons almond meal or flour
- 3/4 cup low-sodium chicken broth
- 1/2 cup heavy cream
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What Ya Gotta Do:
- 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).
- Serve with a side of green beans or asparagus.
- Eat it.
Also published on Medium.