Chicken And Artichoke Stew Recipes

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CHICKEN AND ARTICHOKE STEW



Chicken and Artichoke Stew image

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

3 lbs boneless skinless chicken thighs, trimmed of excess fat
coarse salt
pepper
2 tablespoons butter
2 large onions, finely chopped
1/2 cup flour
2 (14 1/2 ounce) cans reduced-sodium chicken broth
6 carrots, cut in 1/2 inch rounds, about 3 cups
1 teaspoon dried thyme
2 (14 ounce) cans artichoke hearts, drained, rinsed, and halved lengthwise
1/2 cup parsley, chopped
cooked white rice or buttered noodles

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

CREAMY SPINACH-ARTICHOKE CHICKEN STEW



Creamy Spinach-Artichoke Chicken Stew image

This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.

Provided by Sarah DiGregorio

Categories     dinner, poultry, soups and stews, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
3 celery stalks, chopped
8 garlic cloves, smashed and chopped
2 cups chicken stock
3/4 cup white wine
2 to 2 1/4 pounds boneless, skinless chicken thighs
1/2 lemon, juiced (about 1 1/2 tablespoons)
1 teaspoon red-pepper flakes
1 (10-ounce) package frozen cut spinach
1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
1/2 cup cream cheese (about 4 ounces)
1/2 cup finely chopped fresh dill
4 to 6 scallions, thinly sliced, for topping
Grated Parmesan cheese, for topping

Steps:

  • In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
  • Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
  • Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
  • Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
  • Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
  • Divide the stew among bowls, and top with scallions and Parmesan.

LEMON AND ARTICHOKE CHICKEN STEW



Lemon and Artichoke Chicken Stew image

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

3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 lb chicken thigh, cut into 1 inch pieces
1 tablespoon olive oil
3 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
2 1/2 cups chicken broth
12 ounces potatoes, scrubbed and cut into 1/2 inch dice
2 tablespoons capers
9 ounces frozen artichoke hearts, thawed

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.

SLOW COOKER SPINACH-ARTICHOKE CHICKEN STEW



Slow Cooker Spinach-Artichoke Chicken Stew image

This creamy braised chicken stew is inspired by spinach-artichoke dip. It is comfort food to be sure, but white wine, marinated artichokes and fresh dill keep it from veering too rich. Serve it with pita or tortilla chips if you'd like to keep with the theme. If you don't have time to sauté the vegetables, skip to Step 2, and add the butter, onion, celery and garlic, directly to the slow cooker. You can also prepare a stovetop version of this recipe in just under one hour.

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 4h30m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
3 celery stalks, chopped
8 garlic cloves, smashed and chopped
2 to 2 1/4 pounds boneless, skinless chicken thighs
1 cup chicken stock
1/2 cup white wine
1/2 lemon, juiced (about 1 1/2 tablespoons)
1 teaspoon red-pepper flakes
1 (10-ounce) package frozen cut spinach
1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
1/2 cup cream cheese (about 4 ounces)
1/2 cup finely chopped fresh dill
4 to 6 scallions, thinly sliced, for topping
Grated Parmesan cheese, for topping

Steps:

  • In a large (12-inch) skillet over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and garlic and stir until softened and fragrant, adjusting the heat as necessary to avoid scorching, about 2 minutes. Scrape the mixture into a 6- to 8-quart slow cooker.
  • Add the chicken thighs, stock, wine and lemon juice to the slow cooker. Season with the red-pepper flakes, 1 teaspoon salt and a generous amount of black pepper; mix well to combine. Cover and cook on low for 4 hours. At this point, the dish can hold on the warm setting for several hours.
  • About 20 minutes before you are ready to eat, add the frozen spinach and the artichoke hearts to the slow cooker. Cook on low until the spinach is hot and can be stirred into the stew. (For spinach that comes frozen in a block, this can take 15 to 20 minutes; frozen cut spinach in a bag takes less time to defrost and cook.)
  • Add the cream cheese and dill, and stir until the cream cheese melts.
  • Using the back of a spoon, press the chicken against the side of the pot to break it up into pieces. Taste and add more salt and black pepper, if necessary. Divide the stew among bowls and top with scallions and Parmesan.

CHICKEN AND ARTICHOKE STEW



Chicken and Artichoke Stew image

Categories     Soup/Stew     Chicken     Garlic     Onion     Tomato     Sauté     Artichoke     White Wine     Spring     Simmer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons olive oil
2 medium onions, chopped
1 4 1/2-pound chicken, cut into 8 pieces
2 tablespoons all purpose flour
1 cup dry white wine
3 garlic cloves, chopped
6 medium artichokes, trimmed, halved, chokes removed according to recipe for Trimmed Artichokes
2 large tomatoes, peeled, seeded, chopped
2 cups canned low-salt chicken broth

Steps:

  • Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until golden, about 8 minutes. Transfer onions to bowl.
  • 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 sautéed 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.

CRISPY CHICKEN STEW WITH LEMON, ARTICHOKES, CAPERS, AND OLIVES



Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives image

We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out some of the fat and crisp the skin to perfection. If you and your family enjoy Greek flavors as much as we do, then this stew will quickly become a favorite in your household.

Provided by Katherine & Ryan Harvey

Categories     HarperCollins     Soup/Stew     Chicken     Artichoke     Olive     Kid-Friendly     Healthy     Small Plates

Yield 4 servings

Number Of Ingredients 14

1 tablespoon granulated garlic
1 teaspoon sea salt
1 teaspoon dried oregano
2 pounds bone-in, skin-on chicken thighs
2 tablespoons ghee or olive oil
1/2 red onion, peeled, and chopped
2 garlic cloves, minced
1/4 cup capers with brine
1/2 lemon, thinly sliced
1/4 cup white wine
3 cups Chicken Bone Broth
2 cups canned artichoke hearts
1 cup Kalamata olives
1 1/2 teaspoons chopped fresh oregano

Steps:

  • In a large bowl, combine the granulated garlic, 1/2 teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours.
  • When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat.
  • Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside.
  • In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices.
  • Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes.
  • Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes.
  • Add the artichoke hearts and olives and continue simmering for 10 minutes.
  • Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop. Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano.
  • Do Ahead:
  • The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.

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CREAMY SPINACH ARTICHOKE CHICKEN STEW – WEEKNIGHT GOURMET
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  • In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
  • Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper.
  • Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
  • Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew.
  • Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks.


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