CHICKEN and ARTICHOKES in WHITE WINE
This is a stew I’ve adapted from a recipe I found in Sunset Magazine a few years
ago. It has big flavors and comes together quickly. To serve 4, you’ll need:
1 lb. boneless, skinless chicken thighs cut into chunks
2 Tb. flour
Salt and pepper
2 Tb. olive oil
2 -3 large garlic cloves, minced
1 Tb. capers
Zest and juice of 1 large lemon
2/3 C. dry white wine
1 ½ C. chicken broth
1 Lb. potatoes, cut into chunks (Yukon Golds are good)
1 8 oz. pkg. frozen artichoke hearts, thawed
1 C. pitted green olives, sliced in half
1 C. chopped flat leaf parsley
Put chicken pieces in a bag with the flour, salt and pepper, and shake to coat the
chicken well. Heat the oil in a large skillet and add the chicken; cook it about 5
minutes or until it’s browned, then transfer to a plate. Lower the heat, add the
garlic, capers, and lemon zest and cook about 30 seconds, then add the wine.
Simmer this, scraping up any brown bits, for about 2 minutes, then add the broth,
potatoes, and chicken. Let this simmer covered for approx. 10 minutes, then add
the artichokes and simmer another 10 minutes or until the potatoes are tender.
Stir in the parsley, lemon juice, and olives and serve; crusty bread is your friend,
as is some lovely dry white wine!