Chicken with Artichokes in Creamy Mustard Sauce Recipe
In a large nonreactive 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 onions. Cook for a minute or 2, using a wooden spoon to scrape 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, in a small bowl, whisk together the cream and mustard. Remove the skillet from the heat and stir in the creamy mustard sauce. Serve topped with parsley or thyme.
From the book Dinner: The Playbook by Jenny Rosenstrach. Copyright © 2014 by Jenny Rosenstrach. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Penguin Random House, Inc. All rights reserved.