Braised chicken and artichokes

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Williams Sonoma

Braised chicken and artichokes

Dairy-Free, Soy-Free, Mediterranean

2 Servings, 560 Calories/Serving

25 – 40 Minutes

A mix of fresh herbs brings elegance and a lovely balance of flavors to this French-inspired one-pot chicken dinner simmered with tomatoes and artichokes.

Get delicious recipes with organic and sustainable ingredients every week

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
  • 1 or 2 cloves peeled fresh garlic
  • 1 or 2 shallots
  • 4 or 5 sprigs fresh basil
  • 2 or 3 sprigs fresh tarragon
  • 4 or 5 sprigs fresh flat-leaf parsley
  • 1 lemon
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 1 tablespoon plus 1½ teaspoons all-purpose flour
  • 1½ teaspoons Dijon mustard
  • 1 cup chicken broth
  • ½ cup diced tomatoes
  • 7 ounces cooked quartered artichoke hearts

Ingredient IQ

Tarragon brings elegance and a lovely anise-like flavor to any meal. It’s one of France’s fines herbes along with parsley, chives, and chervil. These delicate herbs add subtle flavors to a wide array of dishes, from scrambled eggs to braised chicken to green salads.

Nutrition per serving

Calories: 560, Protein: 35g (70% DV), Fiber: 8g (32% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 115mg (38% DV), Sodium: 530mg (22% DV), Carbohydrates: 25g (8% DV), Total Sugars: 5g, Added Sugars: (chicken broth contains trace amounts of sugar): 0g (0% DV).
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the ingredients

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
  • Strip the basil, tarragon, and parsley leaves from the stems; coarsely chop the leaves.
  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.]


Prep and brown the chicken

  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-wide pieces; season generously with salt and pepper.
  • On a plate or shallow bowl, spread the flour in an even layer.
Dredge the chicken in the flour, turning to coat; shake off any excess.
In a large sauce pot over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, stirring occasionally, until lightly browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot.


Cook the vegetables

In the same pot used for the chicken, warm 2 to 3 tablespoons oil over medium heat until hot but not smoking. Stir in the garlic and shallots, season with salt and pepper, and cook until fragrant, about 1 minute. Stir in the basil, tarragon, parsley, and mustard and cook until fragrant, about 30 seconds.
Add the chicken broth, tomatoes, and ½ cup [1 cup] water and bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce to a simmer and cook, stirring occasionally, until thickened, 2 to 4 minutes.


Finish the chicken

Add the chicken and any accumulated juices and the artichokes to the pot and simmer until the chicken is cooked through, 5 to 7 minutes. Remove from the heat and stir in 1 to 2 teaspoons [1 TBL] lemon juice and 1 to 2 tablespoons butter, if using. Season to taste with salt and pepper.



Transfer the chicken, artichokes, and sauce to individual bowls. Serve the lemon wedges on the side.

Kids Can!

  • Press the garlic (if you have a press).
  • Measure the garlic and shallots.
  • Strip the herb leaves.
  • Spread the flour on a plate.

Similar Recipes