Chicken Artichoke Stew
If something is called a stew instead of a soup, it seems more filling, doesn’t it? When I think of soup, I think of something thinner and not a whole meal, but a stew feels substantial, and like I don’t need to explain myself to a table of hungry kids and a full grown husband.
This is French inspired, but I’m not pretending it’s completely authentic. I just really love artichokes. I made this casserole last year (actually my first recipe since I started blogging on the reg), and since then I’ve really started using frozen artichokes a lot. I like that they aren’t stored in a flavored seasoning, and it works really well for dishes like this. I didn’t want a bunch of extra seasonings going in here because artichokes are so special and delicate.
Tarragon and thyme are a really good complement for artichokes, chicken makes it more substantial, and the wine really enhances everything. If you don’t like to cook with alcohol, you can always use more chicken stock instead. But artichokes + tarragon + white wine (especially Sauv blanc) is soooo good.
Unfortunately this isn’t a set-forget-soup, but it’s still pretty easy. And of course, Basic Baked Chicken is one of my favorite go-to’s. Having the chicken recipe makes the whole recipe doable on a weeknight because you can cook the chicken up to 3 days in advance.
Total Time: 90 Minutes (not including the chicken)
Serves: 6 dinner portions
Difficulty Level: Easy
2 tablespoons of unsalted butter
2 shallots, small diced
1 clove of garlic, minced
3 medium sized red potatoes, washed and small diced
Drizzle of olive oil
12 ounces of Sauvignon Blanc
8 cups of chicken stock
4 whole sprigs fresh thyme
3 tablespoons dried tarragon
1 box of frozen artichoke heart quarters
1 1/2 cup of frozen petite peas
Salt and pepper
Parmesan cheese (for garnish)
Freshly chopped tarragon (for garnish)
- To a French or Dutch oven over medium heat, add the butter. Once it melts, add the shallots, and cook for 2-3 minutes. Add the garlic, and cook for another 1-2 minutes.
- Add the diced red potatoes and a drizzle of olive oil. Stir, and cook sauté for 3-5 minutes, stirring frequently to brown the edges.
- Deglaze the pan with the wine, and use a wooden spoon to scrape any brown bits from the bottom and sides of the pan.
- Add the chicken stock. Bring everything up to a boil, and cook for 15 minutes.
- Turn the heat down to low. Add the diced chicken, thyme, and tarragon. Stir, and cook for 30 minutes.
- Add the artichokes. Cook for another 15 minutes.
- Add the peas. Cook for another 5 minutes, just to heat the peas through.
- Taste the soup, and season with salt and pepper.
- Serve hot with freshly grated Parmesan cheese, fresh tarragon, and a slice of French bread.