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.

All You FEBRUARY 2008

  • Yield: 4 Servings
  • Cook time:2 Hours
  • Prep time:25 Minutes
  • Cost Per Serving:$2.08


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 284
  • Fat: 15g
  • Saturated fat: 2g
  • Protein: 17g
  • Carbohydrate: 18g
  • Fiber: 5g
  • Cholesterol: 49mg
  • Sodium: 402mg

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Braised Chicken with Potatoes recipe