Chicken Stew With Artichokes and Garlic
photo by Engrossed
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 1 (13 3/4 ounce) can artichoke hearts, not marinated, drained
- 1 1⁄2 lbs fresh fresh boneless skinless chicken breasts (cut into 1-1/2 inch chunks)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 onion, peeled and finely chopped
- 3 garlic cloves, peeled and chopped
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1⁄4 cup white wine vinegar
- 3 cups chicken broth
- 2 tablespoons chopped fresh parsley
directions
- Heat a large skillet over medium-high heat. Add oil and when hot, but not smoking, add well-drained artichokes to pan and sauté until lightly browned, about 3 minutes.
- Remove from pan with a slotted spoon and set aside. Next, season chicken with salt and pepper. Add to pan and brown on all sides, about 5 minutes. Remove with a slotted spoon and set aside.
- Add onion, garlic, cinnamon and nutmeg to pan. Sauté until onions begin to soften, about 5 minutes. Pour in vinegar and scrape the bottom to remove any browned bits stuck to pan.
- Stir in broth and chicken. Bring to a boil, then reduce heat and gently simmer, uncovered, until chicken is thoroughly cooked, about 15 minutes. Add reserved artichokes and simmer for 5 more minutes.
- Garnish with parsley and serve over rice or couscous.
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Reviews
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I've had few recipes that were so insistent on trying to fail. First, the artichokes. When I opened the can, they were dark. They smelled ok, but when I tried a bit after pan-frying, they were awful. I am sure if I had a fresh can, they would have been fine, but I chucked them. Then, I chopped the onion and - dropped the pan. (This was after dropping the dish of diced potatoes and chopped celery for our soup earlier). So.I.Chopped.Some.More. I opted to use two drumsticks and thighs as I could not face more chopping. I really liked the flavor of the braising broth - it really imbued its flavor into the chicken, but I did end up with a lot of sauce that I think I would nice to have thickened a bit. Then, I burned the saucepan of rice that I intended to serve with, so ended up making mashed potatoes. I am sure this would have been wonderful with the artichokes, but even without them, it was quite tasty. Mr Grumpy ate it without complaints.
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I have to admit that I played a bit fast and loose with the ingredients; but I really enjoyed this dish. To start, I cut the dish in half, as I just wanted enough for dinner for one plus leftovers. Second, I forgot that I only needed half of the can of artichokes, so the whole thing went in- good thing I love artichokes! Third, I had some lonely looking mushrooms sitting around the kitchen, so I tossed them in as well. And just to be difficult, I used boneless thighs instead of breasts. Overall, this was a wonderful dish! Even though it was too much food; the flavors were wonderful, and blended very well. Served over brown rice, this was tasty, filling, and fairly healthy. I'll definitely make it again. Thanks for posting!
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We LOVED this! It has a very nice blend of flavors and was easy to make. I especially like the cinnamon in it. I followed the recipe exactly but used spray oil. I served it over white rice. If I make this again I will double the sauce as there wasn't much of it when it was done cooking. Made for Holiday Tag.