Chicken Ragout

I have not tried this recipe yet, but the basis for it comes from Mom, so it has to be good. I have "tweaked" it just a bit to better fit a Paleo Diet. I left the artichoke hearts as an ingredient, (though it is my understanding that artichokes are a less desireable vegetable), because I love them and figured as a small component of the meal, they can't be that bad. You can always choose to skip this ingredient if you like.

6 Boneless, skinless chicken breasts, quartered
1 tsp salt
1 tsp pepper
2 tbs Olive Oil
1 small onion, cut into thin wedges
1 tbs Crushed or Minced Garlic
3 medium carrots, peeled and cut into 2 inch matchsticks
12 oz. artichoke hearts
3 cups sliced mushrooms
1 tsp crushed thyme
1 tsp lemon zest
2 1/2 cups wheat free chicken broth
3/4 lb. asparagus, trimmed and cut into 2 inch pieces
6 oz. shaved parmesan

Season Chicken all over with salt and pepper. Heat oil in large pot over medium- high heat. Add half of the chicken and cook for app. 5 minutes on each side, or until golden brown. Remove browned chicken to plate, and repeat with remaining chicken. (If pan begins to scorch, reduce heat).

Reduce heat to medium. Add onion to pot and cook until onion is softened and becomes translucent, app. 4-5 minutes. Add garlic and stir together. Add carrots and cook them until they have begun to soften, about 5 minutes. Add artichoke hearts, mushoorms thyme and lemon zest, stir to combine. Return Chicken to pot and stir in chicken broth. Cover, lower heat to maintain a gentle simmer and cook 15 minutes. Add asparagus, cover, and cook 6 to 8 minutes, or until asparagus is tender-crisp. Remove from heat, serve in bowls with shaved parmesan sprinkled over the top.