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Braised Chicken Thighs with Tomatoes, Mushrooms and Artichoke Hearts
Ingredients
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6 plump boneless, skinless thighs, about 2 pounds, well trimmed of visible fat
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1/2 teaspoon paprika
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Salt and ground black pepper, as desired
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1 tablespoon extra virgin olive oil
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1/2 cup chopped shallots
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3 cloves garlic, finely chopped
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2 cups sliced mushrooms, about 6 ounces
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4 artichoke hearts,quartered, rinsed and squezed dry if in brine,
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2 teaspoons fresh rosemary, finely chopped
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14 1/2 ounces diced tomatoes, either fresh roma or sodium free canned
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2 tablespoons balsamic vinegar
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2 tablespoons capers, drained and rinsed
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1 cup dry white wine
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1/4 cup fresh parsley, chopped
Preparation
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Rinse and trim the thighs then sprinkle them with paprika, salt and ground black pepper, as desired.
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Preheat the oven to 350 F.
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In a large nonstick skillet over medium high heat warm the oil. Sear the chicken thighs about 2-3 minutes per sideor until golden brown. Set aside in an oven-proof dish with a lid.
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Lower the heat to medium and add the shallots and garlic, cook 1 minute or until fragrant. Add the sliced mushrooms and cook an additional 3-4 minutes or until they brown. Add the artichoke hearts, fresh rosemary, diced tomatoes, balsamic vinegar, capers and dry white wine. Bring to a full rolling boil for 5 minutes. Pour over the chicken thighs, cover, and cook in the preheated oven for about 15 minutes or until the sauce is bubbly and the thighs are cooked through.
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Garnish with plenty of fresh chopped parsley! Serve over brown rice or accompanied with crusty whole grain baguette slices to mop up the juices!
