This rich chicken stew stands on its own with a only a loaf of crusty bread for sopping up the sauce.
“Savor the glory of this chicken cacciatore,” was my husband’s suggestion on how to start the conversation about this dish. I like to make my husband happy, which is why I made this chicken in the first place. What can I say? You’re a genius, honey! Keep those brilliant catchphrases coming!
This dish is a pretty loose interpretation of a classic chicken cacciatore. The artichokes are the surprise addition here, making this stew perfect for the time of year that bounces back and forth between winter and spring.
Sadly, my local grocery store was out of my preferred frozen artichokes, so we had to settle for canned, which are still delicious. However, if you’re feeling adventurous and have a sharp knife and a few hours to spare, you can use fresh artichokes!
This rich chicken stew stands on its own with a only a loaf of crusty bread for sopping up the sauce. To stretch the servings a bit further, serve atop a bed of buttery noodles or a side of rice. We opted for crispy roasted potatoes and garlicky sautéed kale.
Chicken Cacciatore with Artichoke Hearts
1 1/2 pounds boneless skinless chicken thighs
1 tablespoon olive oil
1 cup diced yellow onion
2 teaspoons chopped garlic
1 teaspoon kosher salt
1 14.5-ounce can diced tomatoes
1 14.5-ounce can low-sodium chicken broth
10 sprigs fresh thyme
8-to-10 canned or frozen artichokes, halved
1 tablespoon butter, optional
chopped fresh parsley, for garnish
Heat a large skillet or dutch oven over medium heat. Add the olive oil, followed by the chicken, taking care not to crowd the pan. Brown the chicken on both sides and then remove to a plate.
Add the onions and garlic to the pan and sprinkle with kosher salt. Sauté over medium heat until the onions are translucent, but not yet beginning to brown.
Add the tomatoes and chicken broth to the pan. Use a spoon or a spatula to scrape the brown bits off the bottom of the pan.
Return the chicken and its juices to the pan. Tie the thyme leaves together with a bit of kitchen twine and tuck them into to sauce, as well. Bring the pot to a boil, lower and simmer, uncovered, for about twenty minutes, or until the chicken is cooked through and the sauce has reduced a bit.
Wring any excess moisture from the artichokes. Add the artichokes to the pan, and cook for a few more minutes until the artichokes are heated through.
Turn off the heat. Stir in the butter, if using, and garnish with parsley just before serving.
This recipe will yield four to six servings.