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Chicken & Artichoke Stew

Here's how you make Chicken & Artichoke Stew
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  • Servings: 7
  • Prep: 10m
  • Cook: 40m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 3 pounds boneless skinless chicken thighs
  • Coarse salt
  • Pepper
  • 2 tablespoons butter
  • 2 large yellow onions (finely chopped)
  • 1/2 cup all-purpose flour
  • 2 cans (14 1/2 ounce) low-sodium chicken broth
  • 6 carrots (cut in 1/2 inch rounds, about 3 cups)
  • 1 teaspoon dried thyme
  • 2 cans (14 ounce) artichoke hearts (drained, rinsed, and halved lengthwise)
  • 1/2 cup chopped fresh parsley
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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