Braised Chicken with Potatoes

Braise chicken thighs in the slow cooker along with Yukon gold potatoes and frozen artichoke hearts for a hearty stew-like dinner.

Yield:

4 Servings

Recipe Time

Prep: 25 Minutes
Cook: 2 Hours

Nutritional Information

Calories 284
Fat 15 g
Satfat 2 g
Protein 17 g
Carbohydrate 18 g
Fiber 5 g
Cholesterol 49 mg
Sodium 402 mg

Ingredients

1/2 pound boneless, skinless chicken thighs, fat trimmed
Salt and pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1/2 cup white wine
1 1/2 cups low-sodium chicken broth
1 pound Yukon gold potatos, peeled and cut into 1 1/2-inch cubes
1 (8 oz.) package frozen artichoke hearts
2 cloves garlic, crushed
1 lemon

Preparation

Rinse chicken and pat dry; season with salt and pepper. Spread flour in a shallow bowl and dredge each piece of chicken on both sides. In a large pan over medium-high heat, warm olive oil. Add chicken and fry, turning once, until golden brown on both sides (but still raw inside), 8 minutes. Transfer Friday chicken to a slow cooker.

Reduce heat on stove to medium and add wine to pan (it will steam vigorously). With a wooden spoon, scrape up any browned bits that cling to pan. Bring to a boil, then pour liquid into slow cooker.

Add broth, potatoes, artichoke hearts and garlic to slow cooker. Peel two 3-inch strips of lemon peel and add to slow cooker, along with juice from lemon.

Turn slow cooker to high. Cook until chicken and potatoes are cooked through and tender, 2 hours and 15 minutes. Serve hot.

Note:

February 2008