Chicken Stew With Artichokes and Garlic

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

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1 (13 3/4ounce) can artichoke hearts, not marinated, drained
• 1 1⁄2 lbs  fresh fresh boneless skinless chicken breasts (cut into 1-1/2 inch chunks)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1  onion, peeled and finely chopped
• 3  garlic cloves, peeled and chopped
• 1⁄4 teaspoon ground cinnamon
• 1⁄8 teaspoon ground nutmeg
• 1⁄4 cup white wine vinegar
• 3  cups chicken broth
• 2  tablespoons  chopped fresh parsley

Directions

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. 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. 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. 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. Garnish with parsley and serve over rice or couscous.