Chicken And Artichoke Stew

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 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 rice or buttered noodles

Recipe

• 1 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.
• 2 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.
• 3 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.
• 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.
• 5 add artichokes; cook til warmed about 1 minute. stir in parsley. serve.