Italian Chicken & Artichoke Stew

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  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons each salt and pepper
  • 1 pound boneless, skinless chicken thighs, cut into chunks
  • 2 tablespoons olive oil
  • 2 large garlic cloves, minced
  • 3 tablespoons capers, drained
  • Zest and juice of 1 lemon
  • 1/2 cup dry white wine
  • 2 cups chicken broth
  • 1 pound Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes
  • 1 (8 ounce) package thawed frozen artichoke hearts
  • 1 cup finely chopped flat leaf parsley
  • 1 cup pitted green olives
  • Lemon wedges to serve


Combine flour, salt and pepper in a resealable plastic bag. Add chicken and shake to coat.
Heat oil in a large pot over medium-high heat. Add chicken and cook until very well-browned on all sides. Remove.
Reduce heat to medium. Add garlic, capers, lemon zest and wine, scraping up browned bits from bottom of pan.
Add broth, potatoes, artichokes and chicken and cook until potatoes are tender, about 15 minutes.
Stir in parsley, lemon juice and olives. Season to taste with salt and pepper.
Serve with lemon wedges.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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