Pickled-pepper chicken and artichokes
Uncooked boneless skinless chicken thigh(s)
¼ tsp, freshly ground
Uncooked red onion(s)
2 medium, sliced
10 oz, package, fresh, quartered
Roasted red peppers (packed in water)
12 oz, sliced and drained
Canned artichoke hearts without oil
8½ oz, water-packed, drained and halved
Reduced-sodium chicken broth
½ fl oz, dry
1 tsp, or browning and seasoning sauce
- Sprinkle the chicken with the salt and pepper. Heat the oil in a large nonstick skillet over medium heat. Add the chicken and cook, turning occasionally, until the chicken is browned, about 15 minutes. Transfer the chicken to a plate.
- Add the onions and mushrooms to the same skillet. Cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes. Return the chicken to the skillet. Add the cherry peppers, artichoke hearts, broth, and wine; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the flavors are blended, about 20 minutes.
- Combine the flour, water, and seasoning sauce in a small bowl until smooth; stir in about 1⁄4 cup of the hot liquid from the skillet until blended. Add the flour mixture to the skillet and cook, stirring constantly, until the mixture bubbles and thickens, about 3 minutes. Yields 1 thigh and 2⁄3 cup vegetable mixture per serving.