Best Chicken Stew With Artichokes And Garlic 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

CHICKEN WITH ARTICHOKES AND LEMON



Chicken With Artichokes and Lemon image

If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.

Provided by Joan Nathan

Categories     dinner, one pot, poultry, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 large lemons
8 fresh globe artichokes (or 8 frozen artichoke bottoms, quartered, or about 1 1/2 cups frozen artichoke hearts)
6 bone-in, skin-on chicken thighs (about 2 pounds total)
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 medium yellow onion, diced
4 garlic cloves, chopped
1 tablespoon chopped fresh parsley, plus more to garnish
1/2 teaspoon saffron
1/2 teaspoon ground cinnamon
1 1/2 cups chicken broth, plus more if needed

Steps:

  • If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
  • Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
  • Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
  • Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
  • Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
  • Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.

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.

SEPHARDIC CHICKEN STEW WITH ARTICHOKE AND OLIVES



Sephardic Chicken Stew With Artichoke and Olives image

I adore this recipe, and so does the entire family. Fills your house with a yummy aroma, and tastes just as good! Apart from chopping onion and parsley, there is no work to this, just let it cook in a high quality cast iron or dutch oven pot, and enjoy the beautiful results!

Provided by AniSarit

Categories     Stew

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 19

6 chicken drumsticks (thighs are even better, but more fat content)
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon hot paprika
1 teaspoon turmeric
1/2 teaspoon ground cumin
1 dash cumin seed (toasted and crushed is preferred, but not necessary)
1 yellow onion, chopped
1 tablespoon canola oil
1/2 cup fresh parsley, chopped
2 garlic cloves
2 teaspoons harissa
1 teaspoon crystallized ginger (omitting if unavailable)
1/4 cup green olives, pitted
1 (14 ounce) can artichoke bottoms, drained (NOT marinated!)
kosher salt, for sprinkling
1/4 cup frozen green pea
water, at room temperature

Steps:

  • In a cast iron or other heavy pot, sautee onion on oil until translucent and tender.
  • Mix together the allspice, sea salt, hot paprika, turmeric, cumins, and garlic powder. Dip chicken in this mixture.
  • When onion is translucent, add chicken and cook for 10minutes until browned on all sides.
  • Add 3/4 cup water and crystallized ginger (if using) and continue braising for 20-25minutes on low-medium, mostly covered with lid (do not place lid on tight! Steam should be able to escape).
  • Add water (till 1/2 way up or so), harissa (add less if prefer less spicy dish), green peas, and garlic cloves. Reduce heat to simmer, and stew for 30-45minutes, until chicken is soft, sauce has reduced by half, and the smell is already driving you insane.
  • Add artichoke bottoms, and sprinkle kosher salt over the top.
  • Continue cooking on low for another 30minutes until chicken is very tender, and can easily fall off the bone (cooking times may differ depending on your cooking vessel). 2 important points: 1)Don't let the artichoke overcook, or it will be mushy and unappealing; 2)Don't let the chicken dehydrate - if you need to add some more water, do so.
  • Enjoy over a bed of couscous!

Nutrition Facts : Calories 392.7, Fat 19.6, SaturatedFat 4.2, Cholesterol 118.3, Sodium 829.2, Carbohydrate 22.2, Fiber 9.3, Sugar 2.5, Protein 34.2

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.

CREAMY LEMON CHICKEN WITH SPINACH AND ARTICHOKES



Creamy Lemon Chicken with Spinach and Artichokes image

Like your favorite dip reinvented as a meal, and made healthier to boot! Sauteed chicken cutlets cook fast, and cream cheese provides a little richness with less fat than heavy cream.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 14

1 pound chicken cutlets
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dredging
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon fresh thyme leaves
1 1/4 cups low-sodium chicken broth
4 ounces cream cheese, room temperature
10 ounces baby spinach (7 cups)
1 package (9 ounces) frozen artichoke hearts, thawed, quartered if whole
3 tablespoons fresh lemon juice
1 ounce Parmigiano-Reggiano, finely grated (1/2 cup packed)
Steamed rice, for serving (optional)

Steps:

  • Heat a large cast-iron skillet over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate.
  • Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Stir in artichokes; cook 1 minute more. Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes. Remove from heat; stir in lemon juice and cheese. Serve over rice.

CHICKEN WITH ARTICHOKES AND MUSHROOMS



Chicken with Artichokes and Mushrooms image

Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 15

1 serving cooking spray
½ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon ground black pepper
1 ½ pounds boneless, skinless chicken breasts, cut into large cubes
3 tablespoons unsalted butter, divided
½ (12 ounce) jar marinated artichoke hearts
1 cup sliced baby bella mushrooms
1 tablespoon all-purpose flour
1 teaspoon dried thyme
½ cup low-sodium chicken broth
2 tablespoons dry sherry
2 teaspoons Dijon mustard
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
  • Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
  • Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
  • Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
  • Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
  • Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 6.3 g, Cholesterol 74.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 4.3 g, Sodium 464.7 mg, Sugar 0.4 g

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.

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.

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.

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