Saturday, February 11, 2012

100th Post Chicken Artichoke Stew

In honor of this blog's 100th post, I must share with you the most delicious dish I have made in months. Corey and I literally swooned when we tried the first bite. I found it using SuperCook (a terrific tool that searches a bunch of different recipe sites and picks recipes based on the ingredients you have on hand). The recipe would have made a ridiculous amount, so I halved the recipe and still had leftovers. I suppose if my picky children would have eaten it I may have needed the full recipe. The photo was taken before I remembered to put in the parsley. You may notice the slivers of carrot that I scrounged from a broccoli slaw mix because I had run out of carrots, so just pretend those are nice little carrot medallions. Here is the recipe as I made it (other than the carrots):

Chicken and Artichoke Stew

1 1/2 pounds boneless/skinless chicken breasts, cut into 1-inch cubes
sea salt
1 tbsp butter
1 small onion, finely chopped
1/4 cup flour
1 (14.5 oz) can chicken broth
3 carrots, cut into 1/2 inch rounds (about 1 1/2 cups)
1/2 tsp dried thyme
1 (14 oz) can quartered artichoke hearts, drained
1/8 cup dried parsley
cooked rice or buttered noodles

1. Generously season chicken with salt and pepper. Heat 1 tbsp butter in a large saucepan over med-high. Brown the chicken on all sides, about 5 minutes. Transfer to a plate and set aside to cool.

2. Reduce heat to med. Add 1/8 cup water; scrape bottom of pan with wooden spoon to loosen browned bits. Add onions; cook until golden, about 5 minutes. Stir in flour; cook 1 minute more.

3. Add broth and 1/4 cup water; bring to a boil. Add carrots, thyme, 1/2 tsp salt and 1/8 tsp pepper. Simmer until carrots are almost tender, about 5 minutes.

4. Return chicken to pot. Cover and simmer until chicken is cooked through and sauce is thickened, 10 to 15 minutes.

5. Add artichokes; cook until warmed about 1 minute. Stir in parsley. Serve over rice or noodles.

Seriously, this was so yummy that it may be my new favorite. I served it over brown rice, but I bet it would be terrific over any type of pasta as well. And please try the SuperCook website. You have to take a bit of time to enter all of the ingredients you have on hand, but then it's all saved there and you can just update it to reflect any changes next time you visit.

1 comment:

  1. I can't wait to try this recipe and the website! Thanks!