Best 2 Chicken And Artichoke Stew Recipes
Chicken and artichoke stew is a classic dish that can warm your heart on a cold winter day. This savory and creamy stew is packed with tender chicken, hearty artichokes, and a medley of vegetables swimming in a flavorful broth. Whether you're a seasoned home cook or just starting out, creating a delicious chicken and artichoke stew is an easy and rewarding experience. With the right ingredients and a few simple steps, you can have a pot of comfort food ready to serve in no time.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN AND ARTICHOKE STEW
From Everyday Food. The instructions state that you can also use a rotisserie chicken; skip step 1, and add the chicken in step 4 as directed. I haven't made this yet, but I would probably use white wine in place of the water used is steps 2 and 3.
Provided by kitchenslave03
Categories Stew
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
- Add artichokes; cook til warmed about 1 minute. Stir in parsley. Serve.
Nutrition Facts : Calories 359.4, Fat 10.6, SaturatedFat 3.8, Cholesterol 149.3, Sodium 561.5, Carbohydrate 26.8, Fiber 7.6, Sugar 4.9, Protein 40.8
LEMON AND ARTICHOKE CHICKEN STEW
Make and share this Lemon and Artichoke Chicken Stew recipe from Food.com.
Provided by threeovens
Categories Stew
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine flour, salt, and pepper. Toss chicken in the seasoned flour.
- Heat oil in a Dutch oven over medium high heat. Add chicken and cook until browned on all sides, about 6 minutes.
- Reduce heat to medium. Add lemon juice and zest and 1/2 cup of the chicken broth. Cook while stirring, until liquid is slightly thickened about 1 or 2 minutes.
- Add remaining broth, potato, and capers. Cover pot and simmer until potato is tender, about 10 minutes.
- Add artichokes and cook another 5 minutes and serve.
Tips:
- To save time, use pre-cooked or rotisserie chicken. Shred or chop it before adding it to the stew.
- If you don't have marinated artichoke hearts, you can use canned artichoke hearts and add some Italian seasoning or dried oregano to the stew.
- To make the stew thicker, add a cornstarch slurry (equal parts cornstarch and water) towards the end of cooking. Stir until the stew reaches the desired consistency.
- For a creamier stew, add a cup of heavy cream or half-and-half before serving.
- Serve the stew with crusty bread, rice, or pasta for a complete meal.
Conclusion:
This chicken and artichoke stew is a hearty, flavorful, and easy-to-make meal that's perfect for a weeknight dinner. It's also a great way to use up leftover chicken. With its tender chicken, savory artichoke hearts, and creamy broth, this stew is sure to be a hit with the whole family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #healthy #main-dish #poultry #low-fat #chicken #dietary #low-sodium #low-saturated-fat #low-calorie #low-carb #low-in-something #meat #chicken-thighs-legs #4-hours-or-less