Chicken Artichoke Stew

Chicken Artichoke Stew

This delicious and simple French stew is creamy, comforting and satisfying all year long. It can also be frozen up to 3 months, letting the flavors deepen and concentrate.

Chicken Artichoke Stew


  • 3 pounds boneless, skinless chicken thighs, trimmed of excess fat

  • 2 tablespoons butter

  • 2 large onions, chopped

  • 1/2 cup all-purpose flour

  • 2 cans (14.5 ounces each) reduced sodium chicken broth or 3.5 cups of homemade stock

  • 6 medium carrots, sliced into 1/2 inch rounds

  • 1 teaspoon dried thyme

  • 2 cans (14 ounces each) artichoke hearts, drained and rinsed, halved lengthwise

  • 2 tablespoons capers

  • 1/2 cup chopped fresh parsley

  • coarse salt

  • freshly ground black pepper


  • Generously season chicken with salt and pepper. Heat 1 tablespoon butter in a Dutch over (or 5-quart stockpot) over medium-high heat. Brown half the chicken on both sides, about 5 minutes. Transfer to a plate. Repeat with remaining butter and chicken. Set aside to cool.
  • Reduce heat to medium. Add 1/4 cup water (sometimes I use white wine here if I have a bottle open); scrape bottom of pan with wooden spoon to loosen browned bits. Add onions; cook until golden, about 5 minutes. Stir in flour; cook 1 minute more.
  • Add broth and 2 cups water; bring to a boil. Add carrots, thyme, and salt and pepper. Simmer until carrots are almost tender, about 5 minutes.
  • Cut chicken into small chunks and return to pot; cover, and simmer until chicken is cooked through and sauce is thickened, 10 to 15 minutes. Add artichokes and capers; cook until warmed through, about 1 minute. Stir in parsley and serve over rice.


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