Chicken & Artichoke Stew

7
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"From Everyday Food. I've made this recipe several times. Always serve it over buttered noodles with parsley."

Original recipe yields 7 servings
OK

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.

Related