This, I believe, comes from "Everyday Food." It's a nice easy little stew that's quick and easy to throw together.
3 pounds boneless, skinless chicken thighs, trimmed of excess fat
2 tablespoons butter
2 large onions, chopped
1/2 cup all-purpose flour
2 cans (14.5 ounces each) reduced sodium chicken broth
6 medium carrots, sliced into 1/2 inch rounds
1 teaspoon dried thyme
2 cans (14 ounces each) artichoke hearts, drained and rinsed, halved lengthwise
1/2 cup chopped fresh parsley
freshly ground black pepper
cooked white rice for serving (optional)
Generously season chicken with salt and pepper. Heat 1 tablespoon butter in a Dutch over (or 5-quart stockpot) over medium-high heat. Brown half the chicken on both sides, about 5 minutes. Transfer to a plate. Repeat with remaining butter and chicken. Set aside to cool.
Reduce heat to medium. Add 1/4 cup water; scrape bottom of pan with wooden spoon to loosen browned bits. Add onions; cook until golden, about 5 minutes. Stir in flour; cook 1 minute more.
Add broth and 2 cups water; bring to a boil. Add carrots, thyme, and salt and pepper. Simmer until carrots are almost tender, about 5 minutes.
Cut chicken into small chunks and return to pot; cover, and simmer until chicken is cooked through and sauce is thickened, 10 to 15 minutes. Add artichokes; cook until warmed through, about 1 minute. Stir in parsley and serve over rice, if desired.