This Chicken Artichoke Heart Stew is a tart and briny delight. Its tartness skirts the edge of too tart; its brininess is almost too briny. It is a lot of flavor. Serve with crusty bread or a side of plain couscous to help soak of the lovely, bracing broth. A crisp green salad rounds the whole thing out beautifully.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Makes 4 to 6 servings
- 1 lb. boned chicken thighs (skinless)
- 1 Tbsp. vegetable or canola oil
- 1 Tbsp. olive oil
- 3 cloves garlic, minced
- 1/4 tsp. red pepper flakes (optional)
- 2 tsp. drained capers
- 1/2 tsp. freshly grated lemon zest
- 1/3 cup dry white wine
- 2 cups chicken broth
- 1 lb. frozen or 2 cans artichokes hearts
- 1 cup pitted green olives
- 1/2 cup finely chopped flat-leaf parsley, divided
- 1 Tbsp. fresh lemon juice
- Sea salt and freshly ground black pepper to taste
- Pat chicken thighs dry and cut into bite-size pieces.
- Heat a large pot over high heat. Add vegetable oil. Add chicken thigh pieces in a single layer and cook, undisturbed, until brown on one side, about 4 minutes. Turn pieces and brown on the other side. Transfer to a plate, repeat with any remaining chicken thigh pieces that didn't fit in a single layer. Pour off the excess oil, leaving any browned bits in the pan.
- Return pan to heat and add olive oil. Add garlic and pepper flakes (if using) and let sizzle until fragrant, about 30 seconds. Add capers and lemon zest, stir to combine, and add wine. Stir, scraping up the browned bits in the pan, and cook until liquid is almost completely evaporated, about 4 minutes.
- Add broth, artichokes, and reserved chicken pieces. Bring to a boil, reduce heat to a simmer, and cook, partially covered, until chicken is cooked through and tender, about 15 minutes.
- Stir in olives and half the parsley and simmer another 5 minutes.
- Stir in lemon juice. Add salt and pepper to taste. Serve with a generous sprinkle of parsley as a garnish.