Ingredients for Chicken Stew With Artichokes And Garlic
- Olive Oil
- Artichoke Hearts
- Boneless Skinless Chicken Breasts
- 1 teaspoon salt
- Ground Black Pepper
- 1 medium onion, chopped
- Garlic Cloves
- Ground Cinnamon
- Ground Nutmeg
- White Wine Vinegar
- Chicken Broth
- Fresh Parsley
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How to Make Chicken Stew With Artichokes And Garlic
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add 1 pound of well-drained artichoke hearts to the hot skillet and sauté until lightly browned, about 3-4 minutes. Remove with a slotted spoon and set aside.
- Season 1.5 pounds of boneless, skinless chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Add chicken to the skillet and brown on all sides for about 5-7 minutes. Remove with a slotted spoon and set aside.
- Add 1 medium onion, chopped, 4 cloves of minced garlic, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg to the skillet.
- Sauté until onions soften, about 5 minutes.
- Pour in 1/4 cup of white wine vinegar and scrape the bottom of the pan to loosen any browned bits.
- Stir in 4 cups of chicken broth and return the chicken to the skillet.
- Bring to a boil, then reduce heat to low, cover, and gently simmer for 15-20 minutes, or until chicken is cooked through.
- Add the reserved artichoke hearts and simmer for an additional 5 minutes.
- Garnish with 1/4 cup of chopped fresh parsley and serve hot over cooked rice or couscous.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
7g
Fat
7g
Carbs
3g
