Careme

Ingredients

• Boneless Skinless Chicken Thighs 1 package, about 1 lb $6.49
• Green Artichoke 2 artichokes $2.99
• Baby Bella Mushrooms 8 oz $2.79
• Organic Carrot Bag, 16 OZ 3 carrots $1.69
• Sweet Onion 1 small $1.43
• Organic Garlic, 3 CT 2 cloves $2.89
• Organic Thyme 1 tsp leaves $2.49

Instructions

1. Heat oven to 425°F.
2. Trim 2 artichokes down to the tender hearts: remove tough leaves, trim stem and top, quarter, and remove fuzzy choke. Rub with lemon if available. Simmer the quarters in salted water for 10 minutes, then drain.
3. Season 1 pound boneless skinless chicken thighs with salt and pepper. Brown in an oven-safe skillet with olive oil over medium-high heat for 4 to 5 minutes on the first side and 2 minutes on the second; remove to a plate.
4. In the same skillet, cook 1 sliced small onion, 3 sliced carrots, and 8 ounces baby bella mushrooms for 5 to 6 minutes.
5. Add 2 minced garlic cloves and 1 teaspoon thyme; cook 30 seconds.
6. Return chicken to the skillet, scatter in the drained artichoke quarters, add a splash of broth or water, and transfer to the oven.
7. Roast 12 to 15 minutes until chicken is cooked through. Spoon pan juices over top and serve.