Chicken & Artichoke Stew

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Well Fed


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3 pounds boneless, skinless chicken thighs, trimmed of excess fat

2 tbsp Butter

2 x large onions, chopped

1/2 cup All Purpose Flour

2 cans reduced sodium chicken broth

6 x medium carrots, sliced into 1/2 inch rounds

1 tsp Dried Thyme

2 cans artichoke hearts, drained and rinsed, halved lengthwise

1/2 cup chopped fresh parsley

coarse salt , to taste

Freshly ground black pepper to taste

cooked white rice for serving, optional

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