Italian Chicken and Artichokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Dick Sturza ladles this chicken and artichoke stew over hot cooked polenta and sprinkles it with parmesan cheese. Ingredients:
8 boiling onions (1 to 2 in. wide; about 12 oz. total), ends trimmed |
8 ounces boned, skinned chicken thighs, cut into 1-inch chunks |
2 cooked chicken or turkey sausages (8 oz. total), sliced 1/4 inch thick |
2 teaspoons olive oil |
8 ounces cremini or common mushrooms, rinsed, stem ends trimmed, and quartered |
4 cloves garlic, peeled and minced |
1/3 cup dry white wine |
1 can (15 oz.) diced tomatoes |
1 can (8 oz.) tomato sauce |
1 teaspoon dried oregano |
1 package (8 oz.) frozen artichoke hearts, thawed |
salt and pepper |
Directions:
1. In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add onions and cook 5 minutes. Remove with a slotted spoon and let stand until cool enough to handle. Slip peels from onions.
2. In a 5- to 6-quart pan over medium-high heat, stir chicken and sausages in oil frequently, until both are starting to brown, about 5 minutes. Add mushrooms and garlic and stir often until mushrooms are limp, about 5 minutes. Add wine, tomatoes, tomato sauce, oregano, artichokes, and onions; bring to a boil.
3. Reduce heat to maintain a low simmer. Partially cover pan and cook until sauce is thickened, about 45 minutes. Add salt and pepper to taste.
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