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    You are in: Home / Recipes / Chicken Stew With Artichokes and Garlic Recipe
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    Chicken Stew With Artichokes and Garlic

    Chicken Stew With Artichokes and Garlic. Photo by Engrossed

    1/1 Photo of Chicken Stew With Artichokes and Garlic

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Annacia's Note:

    All I can say is that this is just plain good! The secret to the recipe working well is that the artichokes be as dry as possible before going into the pan

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    Units: US | Metric


    1. 1
      Heat a large skillet over medium-high heat. Add oil and when hot, but not smoking, add well-drained artichokes to pan and sauté until lightly browned, about 3 minutes.
    2. 2
      Remove from pan with a slotted spoon and set aside. Next, season chicken with salt and pepper. Add to pan and brown on all sides, about 5 minutes. Remove with a slotted spoon and set aside.
    3. 3
      Add onion, garlic, cinnamon and nutmeg to pan. Sauté until onions begin to soften, about 5 minutes. Pour in vinegar and scrape the bottom to remove any browned bits stuck to pan.
    4. 4
      Stir in broth and chicken. Bring to a boil, then reduce heat and gently simmer, uncovered, until chicken is thoroughly cooked, about 15 minutes. Add reserved artichokes and simmer for 5 more minutes.
    5. 5
      Garnish with parsley and serve over rice or couscous.

    Ratings & Reviews:

    • on January 05, 2014


      I've had few recipes that were so insistent on trying to fail. First, the artichokes. When I opened the can, they were dark. They smelled ok, but when I tried a bit after pan-frying, they were awful. I am sure if I had a fresh can, they would have been fine, but I chucked them. Then, I chopped the onion and - dropped the pan. (This was after dropping the dish of diced potatoes and chopped celery for our soup earlier). So.I.Chopped.Some.More. I opted to use two drumsticks and thighs as I could not face more chopping. I really liked the flavor of the braising broth - it really imbued its flavor into the chicken, but I did end up with a lot of sauce that I think I would nice to have thickened a bit. Then, I burned the saucepan of rice that I intended to serve with, so ended up making mashed potatoes. I am sure this would have been wonderful with the artichokes, but even without them, it was quite tasty. Mr Grumpy ate it without complaints.

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    • on August 18, 2011


      I have to admit that I played a bit fast and loose with the ingredients; but I really enjoyed this dish. To start, I cut the dish in half, as I just wanted enough for dinner for one plus leftovers. Second, I forgot that I only needed half of the can of artichokes, so the whole thing went in- good thing I love artichokes! Third, I had some lonely looking mushrooms sitting around the kitchen, so I tossed them in as well. And just to be difficult, I used boneless thighs instead of breasts. Overall, this was a wonderful dish! Even though it was too much food; the flavors were wonderful, and blended very well. Served over brown rice, this was tasty, filling, and fairly healthy. I'll definitely make it again. Thanks for posting!

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    • on March 13, 2007


      We LOVED this! It has a very nice blend of flavors and was easy to make. I especially like the cinnamon in it. I followed the recipe exactly but used spray oil. I served it over white rice. If I make this again I will double the sauce as there wasn't much of it when it was done cooking. Made for Holiday Tag.

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    Nutritional Facts for Chicken Stew With Artichokes and Garlic

    Serving Size: 1 (327 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 233.9
    Calories from Fat 75
    Total Fat 8.4 g
    Saturated Fat 1.5 g
    Cholesterol 72.6 mg
    Sodium 739.5 mg
    Total Carbohydrate 10.6 g
    Dietary Fiber 6.0 g
    Sugars 1.8 g
    Protein 28.7 g

    The following items or measurements are not included:

    white wine vinegar

    Ideas from


    Everything Holidays

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