Chicken with Artichokes in Creamy Mustard Sauce

Photo: Jenny Rosenstrach

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An Alternative to the Same Old Roasted Chicken
Cheap, tasty and quick-cooking chicken thighs are often grilled or roasted, but this recipe shows another easy way to give them major flavor: After you've browned the pieces on the stove, and let them finish cooking with artichoke hearts (frozen or canned) and lemon zest, you stir in a two-ingredient mustard cream sauce. The mustard gives the dish just enough oomph, while the cream makes it taste a little bit decadent. There's also a bit of wine and chicken stock, but don't worry about opening the containers only to use some of each, since you'll use the rest in the recipes that follow.

Get the recipe: Chicken with Artichokes in Creamy Mustard Sauce