VickieDe’s Chicken Artichoke Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium (2-1/2" dia) Onions, raw 8 large (7-1/4" to 8-1/2" long) Carrots, raw 24 oz Chicken Thighs - Boneless, Skinless (15% chicken broth, sea salt, natural flavorings) 3 serving Potato, Yukon Gold - 1 potato, 5.2 oz (by PIPPAGREY) 2.5 serving artichoke heart (in water) (by PINECONE1) 6 serving Black Pearls Large Black Olives - 4 7 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano 4 1tsp Olive Oil 0.25 cup Flour - Gold medal all purpose flour 6 clove Garlic 2 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
Add 2 Tlbs Olive Oil to large Dutch oven, add in onions, carrots and garlic, and cook til veggies are tender. remove from pan. In same pan brown chicken thighs. Remove thighs add the remaining 2 tablespoons oil to pan along with 1/4 cup flour combine and cook for 2 - 3 minutes. Add chicken stock to flour mixture slowly to make a gravy.
Add tomatoes, chicken, veggies, artichokes and olives to pan stir to incorporate. Add salt and pepper as needed.
Cook over low heat for 1 hour, then add potatoes, cook until potatoes are done.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user VDESOFI.
Add tomatoes, chicken, veggies, artichokes and olives to pan stir to incorporate. Add salt and pepper as needed.
Cook over low heat for 1 hour, then add potatoes, cook until potatoes are done.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user VDESOFI.
Nutritional Info Amount Per Serving
- Calories: 385.2
- Total Fat: 12.2 g
- Cholesterol: 90.0 mg
- Sodium: 1,558.8 mg
- Total Carbs: 48.7 g
- Dietary Fiber: 7.1 g
- Protein: 20.5 g
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