Chicken and Artichoke Stew

Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

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.

Ingredients Nutrition


  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.
Most Helpful

Awesome stew!!! The best I've had!

Jodi P. November 17, 2014

I've made this recipe a couple of times. I think is delicious. Didn't change a thing.

MsPia February 19, 2007

This is a great fall dish. I did use a dry white wine instead of the water and it added a suble depth to the flavor. Also, I added a bit more liquid than the recipe called for as the stew got very thick as it cooked. I served it with noodles one night and then quinoa the next. Quinoa was the winner.

Family Cook October 15, 2006