Ingredients
-
3
-
-
-
2
-
2
-
1/2
-
2
-
6
-
1
-
2
-
1/2
-
-
-
-
Directions
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 , Awesome stew!!! The best I’ve had!
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Steps
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1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
Add Artichokes; Cook Til Warmed About 1 Minute. Stir in Parsley. Serve. |
