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Italian Chicken and Artichokes

James Carrier
Yield Makes 4 servings
Dick Sturza ladles this chicken and artichoke stew over hot cooked polenta and sprinkles it with parmesan cheese.


  • 8 boiling onions (1 to 2 in. wide; about 12 oz. total), ends trimmed
  • 8 ounces boned, skinned chicken thighs, cut into 1-inch chunks
  • 2 cooked chicken or turkey sausages (8 oz. total), sliced 1/4 inch thick
  • 2 teaspoons olive oil
  • 8 ounces cremini or common mushrooms, rinsed, stem ends trimmed, and quartered
  • 4 cloves garlic, peeled and minced
  • 1/3 cup dry white wine
  • 1 can (15 oz.) diced tomatoes
  • 1 can (8 oz.) tomato sauce
  • 1 teaspoon dried oregano
  • 1 package (8 oz.) frozen artichoke hearts, thawed
  • Salt and pepper

Nutrition Information

  • calories 315
  • caloriesfromfat 40 %
  • protein 26 g
  • fat 14 g
  • satfat 3.4 g
  • carbohydrate 26 g
  • fiber 7.2 g
  • sodium 1201 mg
  • cholesterol 93 mg

How to Make It

  1. In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add onions and cook 5 minutes. Remove with a slotted spoon and let stand until cool enough to handle. Slip peels from onions.

  2. In a 5- to 6-quart pan over medium-high heat, stir chicken and sausages in oil frequently, until both are starting to brown, about 5 minutes. Add mushrooms and garlic and stir often until mushrooms are limp, about 5 minutes. Add wine, tomatoes, tomato sauce, oregano, artichokes, and onions; bring to a boil.

  3. Reduce heat to maintain a low simmer. Partially cover pan and cook until sauce is thickened, about 45 minutes. Add salt and pepper to taste.