Italian Chicken and Artichokes

James Carrier

Dick Sturza ladles this chicken and artichoke stew over hot cooked polenta and sprinkles it with parmesan cheese.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 40%
  • Protein: 26g
  • Fat: 14g
  • Saturated fat: 3.4g
  • Carbohydrate: 26g
  • Fiber: 7.2g
  • Sodium: 1201mg
  • Cholesterol: 93mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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