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Chicken and Artichoke Stew


Instead of using chicken thighs, you can use the same amount of meat from whole rotisserie chickens; skip step 1, and add the chicken in step 4 as directed

  • Prep:
  • Total Time:

Source: Everyday Food, September 2004


  • 3 pounds boneless, skinless chicken thighs, trimmed of excess fat
  • Coarse salt and ground pepper
  • 2 tablespoons butter
  • 2 large onions, finely chopped
  • 1/2 cup all-purpose flour
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth (3 1/2 cups)
  • 6 medium carrots, cut into 1/2-inch rounds (3 cups)
  • 1 teaspoon dried thyme
  • 2 cans (14 ounces each) artichoke hearts, drained and rinsed, halved lengthwise
  • 1/2 cup chopped fresh parsley
  • Cooked white rice, for serving (optional)


  1. Generously season chicken with salt and pepper. Heat 1 tablespoon butter in a Dutch oven (or 5-quart stockpot) over medium-high heat. 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. Reduce heat to medium. Add 1/4 cup water; scrape bottom of pan with a wooden spoon to loosen browned bits. Add onions; cook until golden, about 5 minutes. Stir in flour; cook 1 more minute.

  3. Add broth and 1/2 cup water; bring to a boil. Add carrots, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Simmer until carrots are almost tender, about 5 minutes.

  4. 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 until warmed through, about 1 minute. Stir in parsley; serve over rice, if desired.

Cook's Notes

To freeze this dish, omit parsley; cool stew completely before transferring to storage containers. Freeze up to 3 months. To cook: Defrost overnight in refrigerator (or use microwave). Reheat over low heat; stir in parsley just before serving.

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