Chicken and Artichoke Stew

Instructions

1. Step 1

   Pat the chicken dry. Toss it in the bowl with the salt, black pepper, and flour until evenly coated.

   Ingredients used: 700.0 gr Chicken Thigh, 2.0 gr Ground Black Pepper, 6.0 gr Salt, 16.0 gr Wheat Flour

   Cookware: mixing bowl

2. Step 2

   Heat the olive oil in the Dutch oven over medium heat. Brown the chicken in batches, turning until golden on several sides, then transfer it to the plate.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven, plate, tongs

3. Step 3

   Add the onion and carrot to the pot. Cook over medium heat, stirring occasionally, until the onion softens.

   Timer: 6 min (fixed)

   Ingredients used: 150.0 gr Carrot, 200.0 gr Onion

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Stir in the garlic, tomato paste, oregano, and thyme. Cook over medium heat until fragrant and the tomato paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 1.0 gr Dried Thyme, 12.0 gr Garlic, 32.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Pour in the white wine and scrape up the browned residue from the bottom. Simmer over medium heat until the liquid reduces slightly.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Add the chicken broth and bay leaf, then return the browned chicken and its juices to the pot. Bring to a simmer over medium heat, cover, reduce to low heat, and cook gently.

   Timer: 20 min (fixed)

   Ingredients used: 1.0 piece Bay Leaf, 480.0 ml Chicken Broth

   Cookware: Dutch oven, tongs

7. Step 7

   Stir in the artichokes. Simmer uncovered over low heat until the chicken reaches 74°C internally and the sauce lightly thickens.

   Timer: 10 min (fixed)

   Ingredients used: 400.0 gr Artichoke

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Remove the bay leaf. Stir in the lemon juice and parsley, then serve the stew hot.

   Ingredients used: 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: Dutch oven, wooden spoon