Chicken Fricasee with Artichokes and Carrots

Author
Posted by at 1:20 PM UTC

chicken artichoke stew1.jpg

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.

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
1/2 cup chopped fresh parsley
coarse salt
freshly ground black pepper

cooked Jasmine white rice for serving

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; 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; cook until warmed through, about 1 minute. Stir in parsley and serve over rice.

Tips: For you white meat lovers, 1.5 lbs. of boneless chicken breasts can be substituted for 1.5 lbs. of the thighs. I wouldn’t go all white meat, however, as the richness of this dish is sacrificed and you might find it a little dry.

Leave a Comment

Name and e-mail address are required. Your e-mail address will not be dislayed with your comment.