This is based on a recipe by an OH friend who loves chicken even more than I do. I reduced the quantities, substituted canned for frozen artichoke hearts, and did it in the crock pot. Ileave the skin on the chicken and remove it before serving because it keeps it more moist that way, but you can skin the chicken before you cook it to reduce the fat content.
4 chicken thighs
1 can artichoke hearts, drained and roughly chopped
8 oz sliced fresh mushrooms
1 medium onion, coarsely chopped
1 cup chicken broth
1/2 tsp black pepper
2 tbl chopped garlic
2 tsp dried basil
3/4 c. FF/LF sour cream
1/4 c. Dijon mustard
1 tbl cornstarch dissolved in 3 tbl cold water
1 tsp lemon juice
Spray inside of crockpot with cooking spray. Place onions and mushrooms in the crockpot with the chicken on top of them. Add chicken broth. Put artichokes, pepper, garlic and basil on top of the chicken. Cook on low 6-7 hrs or until chicken is done.
Remove chicken to serving dish with large slotted spoon. Skim as much fat off the top of the liquid in the crockpot as you can. Spray a medium saucepan with cooking spray and pour the contents of the crockpot into it. Bring to a boil over medium-high heat. Reduce heat to a simmer, add sauce ingredients, and stir until sauce is heated through and thickened.