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1
Mix the flour and Creole seasoning in a large ziplock bag.
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2
Dry the chicken thighs THOROUGHLY with paper towels (the drier they are, the better they brown), and toss one or two at a time into the ziplock bag to coat with the flour mixture thoroughly.
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3
Heat a large, deep, non stick skillet that has a tight fitting lid, and add 1 TBL olive oil and butter over medium high heat. Heat until the butter is foaming.
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4
Shake the excess flour mixture off of the chicken thighs and add them to the skillet. Don't crowd them, and work in batches if needed. Brown them on each side, about 3 minutes, until golden brown, and remove them to a plate.
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5
Add more olive oil to the pan if needed, turn the heat down to medium, and toss in the fennel, onions, artichokes, and mushrooms, scraping up the browned bits in the pan as the vegetables lose their moisture. Saute the vegetables for about 5 minutes, and add in the garlic, thyme, bay leaf, and tarragon, and saute for another minute or two.
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6
Turn the heat down to low, and add in the sherry or wine, artichoke juice, squeeze in half a lemon, and mix well. If you don't want to use alcohol - just use chicken broth, or more of the artichoke juice.
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7
Add the chicken thighs back in, along with any juices from the plate, cover, and simmer very gently for 30 minutes, until the chicken is cooked through.
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8
Remove the chicken from the skillet to a clean plate, turn the heat back up to medium, and add in the half and half, yogurt, salt, pepper, and capers. Simmer until thickened and reduced. Mine usually doesn't need more than a minute or two at this point. TASTE the sauce for seasoning and adjust as needed.
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9
Remove from heat, and serve. Place a thigh or two on plate over some wild rice or pasta, and ladle the vegetable cream sauce over the chicken. Sprinkle with fresh parsley and parmesan cheese.
