Chicken and Artichoke Stew |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
|
From Everyday Food. The instructions state that you can also use a rotisserie chicken; skip step 1, and add the chicken in step 4 as directed. I haven't made this yet, but I would probably use white wine in place of the water used is steps 2 and 3. Ingredients:
3 lbs boneless skinless chicken thighs, trimmed of excess fat |
coarse salt |
pepper |
2 tablespoons butter |
2 large onions, finely chopped |
1/2 cup flour |
2 (14 1/2 ounce) cans reduced-sodium chicken broth |
6 carrots, cut in 1/2 inch rounds, about 3 cups |
1 teaspoon dried thyme |
2 (14 ounce) cans artichoke hearts, drained, rinsed, and halved lengthwise |
1/2 cup parsley, chopped |
cooked white rice or buttered noodles |
Directions:
1. Generously season chicken with salt and pepper. Heat 1 T butter in a Dutch Oven over med-high. Brown half the chicken on both sides, about 5 minutes. Transfer to a plate. Repeat with remaining butter and chicken. Set aside to cool.
2. Reduce heat to med. Add 1/4 c water; scrape bottom of pan with wooden spoon to loosen browned bits. Add onions; cook until golden, about 5 minute Stir in flour; cook 1 minute more.
3. Add broth and 1/2 cup water; bring to a boil. Add carrots, thyme, 1 t salt and 1/2 t pepper. Simmer til carrots are almost tender, about 5 minutes.
4. Cut chicken into 1/2 inch chunks and return to pot. Cover and simmer until chicken is cooked through and sauce is thickened, 10 to 15 minutes.
5. Add artichokes; cook til warmed about 1 minute. Stir in parsley. Serve.
|
|