Lemon and Artichoke Chicken Stew |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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One pot chicken meal. Ingredients:
3 tablespoons flour |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1 lb chicken thigh, cut into 1 inch pieces |
1 tablespoon olive oil |
3 tablespoons fresh lemon juice |
1/2 teaspoon lemon zest |
2 1/2 cups chicken broth |
12 ounces potatoes, scrubbed and cut into 1/2 inch dice |
2 tablespoons capers |
9 ounces frozen artichoke hearts, thawed |
Directions:
1. In a bowl, combine flour, salt, and pepper. Toss chicken in the seasoned flour.
2. Heat oil in a Dutch oven over medium high heat. Add chicken and cook until browned on all sides, about 6 minutes. Reduce heat to medium. Add lemon juice and zest and 1/2 cup of the chicken broth. Cook while stirring, until liquid is slightly thickened about 1 or 2 minutes.
3. Add remaining broth, potato, and capers. Cover pot and simmer until potato is tender, about 10 minutes. Add artichokes and cook another 5 minutes and serve.
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