Introduction to Chicken Artichoke Stew
Creating a comforting bowl of Chicken Artichoke Stew can transform your evening meal into something special. Known for its rich flavors, this recipe from Sunset Magazine brings together the tender texture of chicken with the unique taste of artichokes, creating a symphony of flavors that is both hearty and sophisticated.
Ingredients for Chicken Artichoke Stew
Here are the ingredients you’ll need to make this stew:
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1⁄2 cup white wine (optional)
- 1 jar (14 oz) artichoke hearts, drained and quartered
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1⁄2 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Step 1: Preparing the Chicken
Start by seasoning the chicken thighs with salt and pepper. This step ensures that the chicken is flavorful from the inside out.
Step 2: Browning the Chicken
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Once hot, place the chicken skin side down to brown. You want a nice golden crust, which usually takes about 5-7 minutes. Flip and brown the other side for about 3 minutes. Then, set the chicken aside, keeping the pot on heat.
Step 3: Sautéing the Vegetables
Add the remaining oil to the same pot. Sauté the chopped onions until translucent, then add the garlic, cooking for another minute to release its aroma without burning it.
Step 4: Building the Stew Base
Now, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer for a couple of minutes, then add the diced tomatoes, chicken broth, lemon juice, oregano, and red pepper flakes. Stir everything together.
Step 5: Simmering to Perfection
Return the chicken to the pot, nestling it into the liquid. Bring the stew to a simmer, then reduce the heat to low, cover, and let it cook gently:
- Cook for approximately 35-45 minutes or until the chicken is fully cooked through and tender.
- Stir in the artichoke hearts about 10 minutes before the stew is done, allowing them to heat through and absorb some of the flavors.
Once done, taste and adjust the seasoning with more salt or pepper if needed.
🍲 Note: If you’re avoiding alcohol, you can substitute the wine with an equal amount of chicken broth.
Serving the Chicken Artichoke Stew
Serve this rich stew hot, garnished with freshly chopped parsley. It pairs wonderfully with crusty bread or over a bed of fluffy rice or creamy polenta to soak up the delicious sauce.
Final Thoughts
Chicken Artichoke Stew is more than just a meal; it’s an experience. With its vibrant flavors and comforting warmth, it’s perfect for any dinner party or a quiet night in. The combination of tender chicken with the slight bitterness of artichokes and the zestiness of lemon creates a dish that’s both comforting and exotic. Whether you’re cooking for family or looking to impress with your culinary skills, this recipe offers an elegant yet approachable way to do so. Enjoy the process of creating this stew, from the aromatic sautéing of onions to the final garnish of parsley, making every step a part of the culinary journey.
Can I use chicken breasts instead of thighs in the stew?
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Yes, you can use chicken breasts, but thighs are preferred for their higher fat content, which results in a more flavorful and tender stew. If you use breasts, keep an eye on the cooking time to prevent them from drying out.
Is it possible to make this stew vegetarian?
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Absolutely! Simply omit the chicken and replace the chicken broth with vegetable broth. You could add extra vegetables like potatoes or mushrooms to give it some heft.
How long will the Chicken Artichoke Stew keep in the fridge?
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The stew can be refrigerated for up to 3 days in an airtight container. Just ensure it’s cooled before storing and reheat gently to maintain the integrity of the ingredients.
