Category: Soups -

Italian Stew     

Ingredients:
1 lb. boned, skinned chicken thighs
2 Tbsp. flour
1 1/2 tsp. each salt and pepper
2 Tbsp. olive oil
2 large garlic cloves, minced
1 Tbsp. capers, drained
grated zest and juice of 1 lemon
1/2 cup dry white wine
2 cans chicken broth
1 lb. Yukon Gold potatoes, scrubbed and cut into 3/4 inch cubes
8 oz. pkg. thawed frozen or 1 can artichoke hearts, quartered if large
1/4 cup finely chopped flat leaf parsley
1 cup pitted medium green olives, halved

Preparation:
Cut each chicken thigh into bite size chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal and shake to coat.

Heat oil in a large pot over medium-high heat. Add chicken in a single layer and cook, turning once, until browned, 4-5 minutes total. Work in batches to avoid crowding. Transfer chicken to a plate.

Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up bits of browned bits from bottom of pan, until reduced by half, about 2 minutes.

Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.

Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced, 8-10 minutes.

Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste.

Date added: 2012-11-18
Number of visits: 2439