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Ingredients

• 6 boneless, skinless chicken thighs, each cut lengthwise into 2 pieces
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 small onion, cut into thin wedges
• 2 large cloves garlic, thinly sliced
• 3 medium carrots, peeled and cut into 2-in. matchsticks
• 12 ounces frozen artichoke hearts, defrosted
• 3 cups sliced stemmed shiitake or cremini mushrooms
• 2 sprigs fresh thyme
• 1 strip fresh lemon zest, about 2 in. long and 1/2 in. wide
• 2 1/2 cups reduced-sodium chicken broth
• 3/4 pound fresh asparagus, trimmed and cut into 2-in. pieces
• 6 ounces shaved parmesan

Description

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