Lemon and Artichoke Chicken Stew
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
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
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.
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Reviews
-
The only reason I did not rate it 5 stars is because I didn't follow it exactly, though I did pretty close. My husband thinks this was restaurant quality! I assume your recipe was calling for boneless chicken thighs. I had thighs with bones and skin and cooked them whole. I did not have 1 1/2 cups of broth so I added white wine. I also didn't have artichoke hearts. They would have been good, but didn't really miss them. Great sauce. Thanks for posting.
RECIPE SUBMITTED BY
threeovens
Brentwood, 72
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