Chicken w/artichokes in creamy mustard sauce

4 chicken thighs
3 T olive oil
1small onion, chopped (about 1/2 cup)
1/2 c chopped grape tomatoes or to taste
8 oz (about 1 1/2 c) thawed frozen artichokes
zest from 1 lemon
salt & pepper
1/2 c white wine
1/2 c no salt added chicken stock
1/4 c greek yogurt
2 t Dijon mustard
chopped parsley or thyme

Original recipe called for cream instead of greek yogurt.

In a large skillet, brown chicken peices in olive oil over medium-high heat, in batches if necessary, about 2-3 minutes per side. (they do not have to cook through.) Remove, decrese heat to medium and add onion. Cook a minute or two, scraping brown bits leftover from chicken. Add tomatoes, artichokes, lemon zest, salt and pepper. Cook another 2-3 minutes. Nestle chicken thighs in the vegetables then add wine and chicken broth. Bring to a boil, reduce to a simmer and cover. Cook another 15-20 minutes.

While it's simmering, whisk together greek yogurt and mustard, Remove skillet from heat and stir in creamy mustard mixture.

Garnish with parsley or thyme. Can be served over rice. (Rice not in Nutrition info)



Serving Size: 3 servings