Chicken Stew With Potatoes And Artichokes

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken - cut up, excess
		Fat removed
4 cups	948ml	Chicken stock
		(or reduced-sodium canned chicken broth)
6		Garlic cloves
1		Red potato - thinly sliced (medium)
3		Red potatoes - cut into 1/2" dice (medium)
1		Onion - thinly sliced (large)
1/2 teaspoon	2.5ml	Salt
2		Bay leaves
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Shallots - minced (large)
10 oz	284g	Frozen artichoke hearts - (1 pkg)
1/2 teaspoon	2.5ml	Dried thyme leaves
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

In a large flameproof casserole, place chicken, chicken stock, garlic, the sliced potato, onion, salt, and bay leaves. Bring to a boil, occasionally skimming foam from surface. Reduce heat to medium-low and cook partially covered, 35 minutes. Remove chicken and let cool. Remove and discard bay leaves.

Strain broth, reserving vegetables. Skim surface of broth to remove fat. (Or prepare broth a day ahead, refrigerate, and discard any fat from the surface.)

Shred chicken, discarding skin and bones. Set chicken aside. Place reserved cooked vegetables in blender or food processor with 1 cup reserved broth and puree until smooth. Set aside.

In same pot, melt butter over medium-high heat. Add shallots and cook, stirring frequently, 2 minutes. Add artichokes, remaining potatoes, thyme, pepper, and remaining broth and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Stir in vegetable puree and shredded chicken. Simmer 3 minutes longer, and serve.

This recipe yields 6 servings.

Source:
365 GREAT SOUPS & STEWS by Chan Downard and Jean Galton (c) 1996 - HarperCollins, New York, NY - ??? pages - $18.95 - As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest

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