1⅓poundschicken thighs(bone-in or boneless) salted and peppered
3tablespoonsolive oil
¼-½teaspoonred pepper flakes
1small onionchopped (about ½ cup)
8ouncescanned artichoke heartsdrained and sliced lengthwise
zest of 1 lemon
1teaspoondried oregano
salt and pepper to taste
½ cupchopped grape tomatoes(or ½ cup canned diced tomatoes)
½ cupwhite wine
½ cupchicken broth
⅓ cupheavy cream
2teaspoonsDijon mustard
chopped fresh parsley
Instructions
In a large 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, scraping 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, whisk the cream and mustard together in a small bowl. Remove the skillet from the heat and stir in the creamy mustard sauce. Serve topped with parsley or thyme.