Lemon and Artichoke Chicken Stew

Name: Lemon and Artichoke Chicken Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 , 4 serving(s)
Ingredients: 3 tablespoons flour; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1 lb chicken thigh, cut into 1 inch pieces; 1 tablespoon olive oil; 3 tablespoons fresh lemon juice; 1/2 teaspoon lemon zest; 2 1/2 cups chicken broth; 12 ounces potatoes, scrubbed and cut into 1/2 inch dice; 2 tablespoons capers; 9 ounces frozen artichoke hearts, thawed

(1)

Recipe by threeovens

One pot chicken meal.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 35mins

SERVES: 4

YIELD: 4

UNITS: US

INGREDIENTS

Nutrition

3

tablespoons flour
¹⁄₂

teaspoon salt
¹⁄₈

teaspoon black pepper
1

lb chicken thigh, cut into 1 inch pieces
1

tablespoon olive oil
3

tablespoons fresh lemon juice
¹⁄₂

teaspoon lemon zest
2 ¹⁄₂

cups chicken broth
12

ounces potatoes, scrubbed and cut into 1/2 inch dice
2

tablespoons capers
9

ounces frozen artichoke hearts, thawed

DIRECTIONS

In a bowl, combine flour, salt, and pepper. Toss chicken in the seasoned flour.
Heat oil in a Dutch oven over medium high heat. Add chicken and cook until browned on all sides, about 6 minutes.
Reduce heat to medium. Add lemon juice and zest and 1/2 cup of the chicken broth. Cook while stirring, until liquid is slightly thickened about 1 or 2 minutes.
Add remaining broth, potato, and capers. Cover pot and simmer until potato is tender, about 10 minutes.
Add artichokes and cook another 5 minutes and serve.

Submit a Recipe Correction