Chicken And Artichoke Stew
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Chicken And Artichoke Stew
  Chicken    Artichoke    Stews  
Last updated 6/12/2012 1:13:28 AM. Recipe ID 41914. Report a problem with this recipe.
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      Title: Chicken and artichoke stew
 Categories: None
      Yield: 4 Servings
      3 tb Olive oil
      2 md Onions; chopped
  4 1/2 lb Chicken; cut into 8 pieces
      2 tb All purpose flour
      1 c  Dry white wine
      3    Cloves garlic; chopped
      6 md Artichokes
      2 lg Tomatoes; peeled, seeded,
      2 c  Canned low-salt chicken
  *To prepare the artichokes: Squeeze juice from 2 lemon halves into
  large bowl of cold water; add squeezed lemon halves. Cut off top half
  of each artichoke and discard. Cut off stem of artichoke. Starting at
  base, bend tough outer leaves back and snap off where they break
  naturally, leaving tender inner leaves. Using small sharp knife, trim
  outside of base until no dark green areas remain. Cut each artichoke
  in half. Using spoon, scoop out fibrous choke and small purple tipped
  leaves. Rub exposed areas with lemon half. Place in lemon water until
  ready to use or up to 2 hours.
  Heat 2 tablespoons oil in heavy large pot over medium heat. Add
  onions and saute until golden, about 8 minutes. Transfer onions to
  Heat remaining 1 tablespoon oil in same pot over medium-high heat.
  Sprinkle chicken with salt and pepper. Add to pot and cook until
  golden on all sides, about 10 minutes. Pour off excess fat from pot.
  Sprinkle flour over chicken in pot; turn chicken over. Cook until
  flour browns lightly, about 2 minutes. Add sauteed onions, white wine
  and garlic to chicken. Reduce heat; simmer until wine is reduced by
  half, about 5 minutes.
  Drain artichoke halves. Add to chicken. Add tomatoes and broth and
  bring to boil. Reduce heat to low. Cover and simmer until chicken is
  cooked through and artichokes are tender, about 30 minutes. Spoon off
  any fat from surface of stew. Using slotted spoon, transfer chicken
  and artichokes to large platter; tent with foil. Boil sauce in pot
  until slightly thickened, about 4 minutes. Season to taste with salt
  and pepper. Pour sauce over chicken and artichokes.

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Recipe ID 41914 (Apr 03, 2005)

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