coqauvinsqServes 6

2 pounds (about 8 medium) boneless, skinless chicken thighs
2 tablespoons plus 2 teaspoons olive oil, divided
Salt and ground black pepper
1 package (1 pound) frozen pearl onions, not thawed
1 package (8 ounces) sliced baby bella mushrooms
3 ounces (about 6 thin slices) proscuitto, minced
3 large garlic cloves, minced
3/4 teaspoon dried tarragon
1/4 cup all-purpose flour
1 cup dry white wine
2 cups chicken broth
1 can (13.75 ounces) whole artichokes, halved
2 pounds new potatoes, rinsed and halved
1/4 cup chopped fresh parsley

Heat a large (11- to 12-inch) deep sauté pan over medium-high heat. Coat chicken thighs with 1 tablespoon of oil; sprinkle both sides generously with salt and pepper. Working in 2 batches, add chicken thighs to hot skillet. Cook, turning only once, until well browned, about 6 minutes per batch. Transfer to a medium bowl; set aside. Add 2 more teaspoons of oil and the onions to the skillet; cook, stirring frequently and seasoning with salt and pepper, until golden brown, about 3 minutes. Add to bowl of chicken thighs. Add remaining tablespoon of oil and mushrooms to the hot skillet; cook, stirring up browned bits and seasoning lightly with salt and pepper, until golden brown, about 3 minutes. Stir in proscuitto, garlic, and tarragon; cook until fragrant, about a minute. Stir in flour, then wine and broth, along with thighs, pearl onions, artichokes, and potatoes. Bring to a boil; reduce heat to medium-low and simmer, partially covered, until flavors blend and potatoes are tender, about 15 minutes. Stir in parsley. Cover and let stand 5 minutes. Serve.