CRISPY CHICKEN STEW WITH LEMON, ARTICHOKES, CAPERS, AND OLIVES
We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out some of the fat and crisp the skin to perfection. If you and your family enjoy Greek flavors as much as we do, then this stew will quickly become a favorite in your household.
Provided by Katherine & Ryan Harvey
Categories HarperCollins Soup/Stew Chicken Artichoke Olive Kid-Friendly Healthy Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the granulated garlic, 1/2 teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours.
- When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat.
- Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside.
- In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices.
- Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes.
- Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes.
- Add the artichoke hearts and olives and continue simmering for 10 minutes.
- Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop. Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano.
- Do Ahead:
- The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.
CRISPY CHICKEN STEW WITH LEMON, ARTICHOKES, CAPERS, AND OLIVES RECIPE - (4.2/5)
Provided by Dr_Mom
Number Of Ingredients 14
Steps:
- In a large bowl, combine the granulated garlic, 1/2 teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours. When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat. Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside. In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices. Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes. Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes. Add the artichoke hearts and olives and continue simmering for 10 minutes. Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop (Note, I leave the thighs whole as in the picture). Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano. Do Ahead: The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.
CREAMY SPINACH-ARTICHOKE CHICKEN STEW
This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.
Provided by Sarah DiGregorio
Categories dinner, poultry, soups and stews, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
- Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
- Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
- Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
- Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
- Divide the stew among bowls, and top with scallions and Parmesan.
SLOW COOKER SPINACH-ARTICHOKE CHICKEN STEW
This creamy braised chicken stew is inspired by spinach-artichoke dip. It is comfort food to be sure, but white wine, marinated artichokes and fresh dill keep it from veering too rich. Serve it with pita or tortilla chips if you'd like to keep with the theme. If you don't have time to sauté the vegetables, skip to Step 2, and add the butter, onion, celery and garlic, directly to the slow cooker. You can also prepare a stovetop version of this recipe in just under one hour.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large (12-inch) skillet over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and garlic and stir until softened and fragrant, adjusting the heat as necessary to avoid scorching, about 2 minutes. Scrape the mixture into a 6- to 8-quart slow cooker.
- Add the chicken thighs, stock, wine and lemon juice to the slow cooker. Season with the red-pepper flakes, 1 teaspoon salt and a generous amount of black pepper; mix well to combine. Cover and cook on low for 4 hours. At this point, the dish can hold on the warm setting for several hours.
- About 20 minutes before you are ready to eat, add the frozen spinach and the artichoke hearts to the slow cooker. Cook on low until the spinach is hot and can be stirred into the stew. (For spinach that comes frozen in a block, this can take 15 to 20 minutes; frozen cut spinach in a bag takes less time to defrost and cook.)
- Add the cream cheese and dill, and stir until the cream cheese melts.
- Using the back of a spoon, press the chicken against the side of the pot to break it up into pieces. Taste and add more salt and black pepper, if necessary. Divide the stew among bowls and top with scallions and Parmesan.
CHICKEN AND ARTICHOKE STEW
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until golden, about 8 minutes. Transfer onions to bowl.
- Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add to pot and cook until golden on all sides, about 10 minutes. Pour off excess fat from pot. Sprinkle flour over chicken in pot; turn chicken over. Cook until flour browns lightly, about 2 minutes. Add sautéed onions, white wine and garlic to chicken. Reduce heat; simmer until wine is reduced by half, about 5 minutes.
- Drain artichoke halves. Add to chicken. Add tomatoes and broth and bring to boil. Reduce heat to low. Cover and simmer until chicken is cooked through and artichokes are tender, about 30 minutes. Spoon off any fat from surface of stew. Using slotted spoon, transfer chicken and artichokes to large platter; tent with foil. Boil sauce in pot until slightly thickened, about 4 minutes. Season to taste with salt and pepper. Pour sauce over chicken and artichokes.
CREAMY HOMEMADE CHICKEN STEW
The slow cooker allows the vegetables and chicken to all meld the flavors together and have a thick, creamy texture to the liquid. It takes a while but is well worth the wait.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h15m
Yield 4
Number Of Ingredients 14
Steps:
- In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 65.2 g, Cholesterol 106.5 mg, Fat 14.3 g, Fiber 8.5 g, Protein 43.5 g, SaturatedFat 4.5 g, Sodium 834.5 mg, Sugar 18.4 g
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