Chicken & Artichoke Stew
Recipe: #17593
February 25, 2015
Categories: Chicken, Artichokes, Carrot Mediterranean, Sunday Dinner, High Protein, No Eggs, Boneless Pieces, Chicken Dinner, more
"From Everyday Food. I've made this recipe several times. Always serve it over buttered noodles with parsley."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (559.8 g)
- Calories 618.9
- Total Fat - 25.5 g
- Saturated Fat - 8.8 g
- Cholesterol - 321 mg
- Sodium - 756.2 mg
- Total Carbohydrate - 35.4 g
- Dietary Fiber - 6.9 g
- Sugars - 8.4 g
- Protein - 61.1 g
- Calcium - 135.6 mg
- Iron - 4.3 mg
- Vitamin C - 18 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Add artichokes; cook til warmed about 1 minute. Stir in parsley. Serve.
Tips
No special items needed.
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