Artichoke Chicken

Yield8
Prep Time30 minutes
Cook Time40 minutes

Ingredients

  • 8 chicken thighs
  • 1 cup dijon mustard
  • 1 cup unbleached flour
  • 1⁄2 teaspoon sea salt
  • 1⁄2 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1⁄4 cup olive oil
  • 1 thinly sliced leek
  • 3 cloves minced garlic
  • 1 cup white wine
  • 1 can 14.5 oz chicken broth
  • 1⁄4 cup chopped basil
  • 3 diced roma tomatoes
  • 1 can drained artichoke hearts, quartered
  • 1 pound cooked egg noodles

Instructions

  1. Coat thighs with mustard in a bowl.
  2. Combine flour, cayenne, salt, and paprika in another bowl. Coat thighs in the flour mixture.
  3. In a large saute pan, heat the oil. Add chicken and brown on all sides, about 10 minutes. Remove and set aside.
  4. To the saute pan, add leek and garlic and stir for 2 minutes.
  5. Add wine and chicken broth, cook for 5 mintes.
  6. Return chicken to the pan, reduce heat and simmer 10 minutes.
  7. Add basil, artichoke hearts and tomatoes and simmer 5 minutes more.
  8. Serve over cooked egg noodles.