Chicken and artichokes stew with olives


4 people

>60 minutes

Medium difficulty

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2  14.75 ounce jars of Cynara Marinated Artichoke Hearts

6 chicken thighs, excess fat and skin trimmed

Salt and pepper

2 tablespoons Bellucci 100% Italian Extra Virgin Olive Oil

1 small fennel bulb, peeled and thinly sliced

1 small yellow onion, peeled and thinly sliced

4 garlic cloves, peeled

1/4 cup chicken stock

2 tablespoons finely chopped parsley

2 tablespoons finely chopped tarragon

2 tablespoons finely chopped fennel fronds

2 tablespoons sour cream

1/2 cup pitted kalamata olives

  1. Heat a large cast iron pan over medium high heat. Season the chicken thighs with salt and pepper. Add the olive oil and brown the thigh skin first. Cook for 5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
  2. Add the fennel, onion and garlic to the pan and stir, scrapping any bits and pieces from the bottom of the pan. Season with a pinch of salt and pepper, and cook for 5 minutes or until tender. Add the chicken back to the pan, along with the artichokes and chicken stock. Cover the pan and simmer over medium low heat for 45 minutes.
  3. Add the chopped herbs, sour cream, and olives and serve immediately.


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