Chicken & Artichoke Stew
Servings
Prep Time
Cook Time
Ready In
Recipe: #17593
February 25, 2015
Categories: Comfort Food, Dinner, Lunch, Main Dish, Poultry, Chicken, Vegetables, Artichokes, Carrot, Mediterranean, Budget-Friendly, Sunday Dinner, Stove Top, High Protein, No Eggs, Boneless Pieces more
"From Everyday Food. I've made this recipe several times. Always serve it over buttered noodles with parsley."
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 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 & Variations
No special items needed.