Chicken and Artichoke Stew

Name: Chicken and Artichoke Stew
Ingredients: 3 pounds boneless, skinless chicken thighs, trimmed of excess fat; Coarse salt and ground pepper; 2 tablespoons butter; 2 large onions, finely chopped; 1/2 cup all-purpose flour Gold Medal Flour All-Purpose $1.99 thru 11/25; 2 cans (14.5 ounces each) reduced-sodium chicken broth (3 1/2 cups); 6 medium carrots, cut into 1/2-inch rounds (3 cups); 1 teaspoon dried thyme; 2 cans (14 ounces each) artichoke hearts, drained and rinsed, halved lengthwise; 1/2 cup chopped fresh parsley; Cooked white rice, for serving (optional)