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  • Chicken Stew With Potatoes And Artichokes

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    Chicken Stew With Potatoes And Artichokes
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 lb Chicken cut up, excess fat removed
    • 4 c. Chicken stock (or possibly reduced-sodium canned chicken broth)
    • 6 x Garlic cloves
    • 1 med Red potato thinly sliced
    • 3 med Red potatoes cut into 1/2" dice
    • 1 lrg Onion thinly sliced
    • 1/2 tsp Salt
    • 2 x Bay leaves
    • 2 Tbsp. Butter
    • 2 lrg Shallots chopped
    • 10 ounce Frzn artichoke hearts - (1 pkg)
    • 1/2 tsp Dry thyme leaves
    • 1/2 tsp Freshly-grnd black pepper

    Directions

    1. In a large flameproof casserole, place chicken, chicken stock, garlic, the sliced potato, onion, salt, and bay leaves. Bring to a boil, occasionally skimming foam from surface. Reduce heat to medium-low and cook partially covered, 35 min. Remove chicken and let cold. Remove and throw away bay leaves.
    2. Strain broth, reserving vegetables. Skim surface of broth to remove fat. (Or possibly prepare broth a day ahead, chill, and throw away any fat from the surface.)
    3. Shred chicken, discarding skin and bones. Set chicken aside. Place reserved cooked vegetables in blender or possibly food processor with 1 c. reserved broth and puree till smooth. Set aside.
    4. In same pot, heat butter over medium-high heat. Add in shallots and cook, stirring frequently, 2 min. Add in artichokes, remaining potatoes, thyme, pepper, and remaining broth and bring to a boil. Reduce heat to low, cover, and simmer 20 min. Stir in vegetable puree and shredded chicken. Simmer 3 min longer, and serve.
    5. This recipe yields 6 servings.

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