Italian chicken stew
This stew is perfect for those nights when you need something comforting and quick to nourish your body and soul.
This recipe for a basic Italian chicken stew is cooked in a tagine (a Moroccan ceramic flat-bottom pan with a tent-like lid), but a heavy covered Dutch oven or other large, covered sauté pan would work just fine.
This dish is great for a cold winter evening. It freezes well making an excellent, quick dinner another night.
Servings: 6
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons flour
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoons capers, rinsed, and drained
- 1/4 to 3/4 teaspoons crushed red chilies
- 1 28-ounce can no-salt-added diced tomatoes
- 1 3/4 cup chicken broth
- 1 pound potatoes (white, red, or yellow), cut into 1-inch chunks
- 2 8-ounce jars artichoke hearts, rinsed, and drained
- 1/2 cup chopped parsley
- 8 to 12 green or black olives, pitted and cut in half
Directions
- Mix the flour, salt, and pepper in a sealable gallon-size bag. Add the chicken and shake to coat.
- In a tagine, Dutch oven, or large sauté pan, heat the oil over medium-high heat until the oil is shimmering. Take the chicken out of the bag, shake off excess flour, and add to the pan. Brown the chicken on both sides. You probably need to do this in 2 batches.
- Remove the chicken and reduce the heat to low. Sauté the garlic, chilies, and capers for about 30 seconds until fragrant.
- Add the tomatoes and their juices. Cook, stirring occasionally until the juices are reduced a bit.
- Add the broth, chicken, and potatoes. Cover and simmer for about 10 minutes.
- Add the artichokes, cover, and simmer for another 10 minutes or until the potatoes are tender.
- Stir in the parsley and olives. Serve.
Nutrition information (per serving)
- Calories: 380
- Total fat: 12 g
- Saturated fat: 2 g
- Cholesterol: 120 mg
- Sodium: 85 mg
- Total carbohydrate: 30 g
- Dietary fiber: 8 g
- Total sugars: 4 g
- Protein: 36 g