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Chicken and Artichoke Stew

May 3, 2010

A couple of weeks ago, Haley emailed me a Smitten Kitchen recipe for Romesco potatoes asking if I’d make

chicken artichoke stew

them for her.  The recipe looked amazing, so no problem there.  But what to serve with it?  I thought chicken and artichokes would be a good accompaniment, and went looking for a recipe on epicurious.com.  While this one looked pretty simple, it had tons of flavor and is worth making on its own.   It’s almost like a Coq au Vin, but with white wine and is perfect for Spring.  A quick side would be a rice pilaf or egg noodles.  The flavor is really delicate, but it managed to stand up to the potatoes.  Serves 4.

Ingredients:

3 T olive oil

2 medium onions, chopped

4 whole chicken legs (with thighs)

2 T all purpose flour

1 c dry white wine or dry vermouth

3 garlic cloves, chopped

8 artichoke hearts, preferably with the stem attached, cut in half

2 large tomatoes, seeded and chopped

2 c chicken broth


Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until golden, about 8 minutes. Transfer onions to bowl.
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