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Artichoke Stew
This is a deceptively filling stew. This is one of the dishes I make when breaking down a chicken to use in three separate meals/main dishes.
What you need
- 2-3 cups rich chicken stock (from back, breast bone and wing tips of 1 chicken)
- Picked chicken meat from above
- 1 large onion, finely diced
- 2-4 large garlic cloves, minced
- 1 stalk celery, finely diced
- 2 large carrots, cut into about 1/2 inch pieces
- 1 large portobello mushroom, diced or 2 cups sliced crimini mushrooms
- 3 tablespoons besan (chickpea flour)
- 1 package frozen artichokes (about 12oz-16oz), thawed
- Broccoli stems, peeled and finely diced (about 1/2-1 cup)
- 1/2 tsp kosher salt
- 2 stalks fresh parsley
- 1/2 tsp sweet spanish paprika
- Olive oil
- Optional: 2-4 Tbl half & half, cream or butter
How to make it
- Heat olive oil in a heavy bottom pot over medium heat
- Add onion, celery, carrots and mushrooms with salt and cook until just beginning to brown
- Add garlic, paprika and besan (chickpea flour) stirring to blend and cook the flour for a few minutes
- Add chicken stock, broccoli pieces and artichoke hearts and stir, scraping bottom of pot to incorporate fond (brown bits on bottom of pot)
- Add paprika and parsley and bring to a low boil
- Reduce heat, cover and cook on low for 30-40 minutes
- Add chicken during the last 10 minutes
- Turn off heat - let stand covered for 10 minutes
- Remove parsley stems
- Taste to see if it needs additional salt, then you can stir in half & half, cream or butter for extra creaminess
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