Place the chicken on a plate/cutting board. Season well with Tony's Cajun seasoning(or salt) and pepper on both sides. Sprinkle 1/4 cup of flour(divided, 1/8 cup per side) and press the flour into the chicken on each side.
Preheat the oven to 350 degrees Farenheit.
In a large skillet, heat a few tablespoons of avocado oil over medium high heat. Place the chicken thighs in and sear until lightly browned on all sides. I had to do this in 2 batches so I didn't overcrowd the skillet. Place the seared chicken thighs straight into a casserole dish, I used my Pampered Chef 9x9 pan but you can use any casserole dish you like. Once all chicken is seared, set aside while we make the sauce.
To a medium sauce-pan, melt butter over low-medium heat. Whisk in the flour until smooth and combined, it will be slightly bubbling. Stir in salt, pepper, mustard powder, garlic powder, and cayenne pepper if using. Whisk for another minute. Slowly add in chicken stock(I made my own stock with water and chicken bouillon per package directions). Whisk constantly while slowly streaming in the chicken stock. You want to pour a little at a time so the mixture will thicken and not clump. Once chicken broth is incorporated, add in lemon juice and sherry vinegar(or apple cider/white wine vinegar). Stir constantly until the mixture is thickened and smooth. Once smooth, whisk in the cup of sour cream until everything is velvety smooth. Taste the sauce now and adjust seasonings as needed.
Pour the finished sauce directly over the chicken thighs in the casserole dish. Cover with foil and bake for 30 minutes. Start working on your mashed potatoes while this cooks! After the 30 minutes, pull the dish out and add the artichokes on top of the chicken. Cover again and return to the oven for an additional 15 minutes. Check internal temp of chicken and ensure it's 165 degrees farenheit.
Serve over a bed of whipped mashed potatoes, and top with chives. Enjoy!
