Chicken Stew with Artichokes and Garlic
Warm, hearty, and bursting with Mediterranean-inspired flavors, this Chicken Stew with Artichokes and Garlic is a comforting dish perfect for any season. Tender, golden-browned chicken thighs are simmered in a fragrant broth infused with garlic, fresh herbs, and a splash of dry white wine, creating a rich and savory base. Velvety artichoke hearts, baby potatoes, and sweet carrots add layers of texture and earthy goodness, while a touch of vibrant lemon juice brightens the whole pot. This one-pot wonder not only offers ease of preparation but also delivers gourmet-level satisfaction, making it ideal for weeknight dinners or casual gatherings. Garnished with a sprinkle of fresh parsley, this stew is as visually appealing as it is delicious. Ready in just over an hour, it’s a wholesome, flavorful meal your family will love.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 large Yellow onion (chopped)
- 6 pieces Garlic cloves (minced)
- 3 medium Carrots (peeled and sliced)
- 4 cups Chicken broth
- 0.5 cup Dry white wine
- 1 can (14 ounces) Canned artichoke hearts (drained and halved)
- 1 teaspoon Fresh thyme (chopped)
- 1 teaspoon Fresh rosemary (chopped)
- 1 pound Baby potatoes (halved)
- 1 tablespoon Lemon juice
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Sear the chicken thighs for 4-5 minutes on each side until golden brown. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Stir in the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the sliced carrots and cook for another 3 minutes.
Deglaze the pot by pouring in the white wine, scraping up any browned bits from the bottom.
Return the chicken thighs to the pot and add the chicken broth, halved baby potatoes, thyme, and rosemary. Bring to a simmer.
Cover the pot partially with a lid and let it cook on low heat for 30 minutes, stirring occasionally.
Add the canned artichoke hearts and cook for another 15 minutes, or until the chicken is tender and the potatoes are fully cooked.
Stir in the lemon juice and adjust seasoning with salt and pepper as needed.
Serve the stew hot, garnished with chopped parsley.
Nutrition Facts
Calories |
2537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 6496 mg | 282% | |
| Total Carbohydrate | 174.9 g | 64% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 24.7 g | ||
| Protein | 192.7 g | 385% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 492 mg | 38% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 5748 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
