This Chicken and Artichoke Stew is the ultimate comfort meal, with tender chicken and savory artichokes in a rich, aromatic broth. It’s surprisingly simple to make and perfect for a cozy weeknight. The slow simmer creates a deeply satisfying dish that feels like a warm hug.
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Why You’ll Love This Chicken and Artichoke Stew
- Ultimate comfort food: Rich, hearty, and deeply satisfying.
- Surprisingly easy: Short prep time with mostly hands-off simmering.
- Complex flavors: Beautifully balanced with wine, herbs, and lemon.
- Great make-ahead: Tastes even better the next day.
Ingredients & Tools
- 1.5 kg chicken thighs, bone-in and skin-on
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, sliced into rounds
- 2 celery stalks, chopped
- 120 ml dry white wine
- 1 litre chicken stock
- 400 g canned artichoke hearts, drained and quartered
- 2 bay leaves
- 1 tsp dried thyme
- 1 lemon, juiced
- 3 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Tools: A large, heavy-bottomed pot or Dutch oven, tongs, a wooden spoon, and a sharp knife.
Notes: Using bone-in, skin-on chicken thighs is key here—they stay incredibly moist and add so much flavor to the broth as they cook. And don’t skip the white wine; it adds a necessary brightness that cuts through the richness. I promise, the alcohol cooks off, leaving only a wonderful complexity behind.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 18 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t rush the sear. Getting a really good, golden-brown crust on the chicken skin is your first step to building a deep, flavorful base for the stew. It should take a good 5-7 minutes per side over medium heat.
- Why use bone-in chicken? The bones and skin release gelatin and fat into the stew as it simmers, creating a much richer, silkier broth than you’d get with boneless, skinless meat. It’s a game-changer for texture and taste.
- Choosing your artichokes. I find canned or jarred artichoke hearts in water are the most convenient and work perfectly here. Just be sure to drain them well and give them a quick rinse to remove any briny taste.
- The power of acid. The splash of lemon juice at the end is non-negotiable. It brightens all the other flavors and keeps the stew from tasting too heavy. Taste and adjust right before serving!
How to Make Chicken and Artichoke Stew
Step 1: Pat the chicken thighs completely dry with paper towels and season them generously on both sides with salt and pepper. This is crucial for getting that perfect sear. Heat the olive oil in your large pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the chicken in the pot, skin-side down. You should hear a satisfying sizzle. Let them cook without moving them for 5-7 minutes, until the skin is deeply golden brown and crispy.
Step 2: Flip the chicken thighs and cook for another 3-4 minutes on the other side to get a little color. You don’t need to cook them through at this stage. Using tongs, transfer the chicken to a clean plate. It will finish cooking later. You’ll notice a beautiful layer of rendered chicken fat and browned bits in the bottom of the pot—that’s pure flavor gold, so don’t you dare clean it out!
Step 3: Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté for about 6-8 minutes, stirring occasionally and scraping up those browned bits from the bottom, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for one more minute, until fragrant. You’ll be hit with the most wonderful aroma.
Step 4: Pour in the white wine to deglaze the pot. Use your wooden spoon to scrape up any remaining stuck-on bits. Let the wine simmer and reduce by about half, which should take 2-3 minutes. This cooks off the raw alcohol taste and concentrates the flavor.
Step 5: Now, pour in the chicken stock and add the bay leaves and dried thyme. Bring everything to a gentle simmer. Carefully return the seared chicken thighs to the pot, along with any juices that have collected on the plate. The liquid should come about halfway up the chicken.
Step 6: Cover the pot, reduce the heat to low, and let it simmer gently for 35-40 minutes. You’re looking for the chicken to be completely tender and cooked through. You can check by inserting a knife near the bone; the juices should run clear.
Step 7: Using tongs, transfer the chicken thighs back to the plate. Stir the drained and quartered artichoke hearts into the simmering broth. Let them warm through and soften for about 5 minutes. Meanwhile, the chicken will be cool enough to handle. You can shred the meat off the bones or, my preference, simply remove the skin and place the whole thighs back into the stew.
Step 8: This is the final flourish! Turn off the heat. Stir in the fresh lemon juice and chopped parsley. Taste the broth and adjust the seasoning with more salt and pepper if needed. The lemon juice will make the flavors pop in a way you wouldn’t believe. Serve immediately in deep bowls.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months; artichokes may soften slightly.
- Reviving: Reheat gently on the stovetop; add a splash of broth if too thick.
Serving Suggestions
Complementary Dishes
- Crusty sourdough bread — Absolutely essential for sopping up every last drop of that delicious, savory broth. A warm, chewy baguette works wonderfully too.
- Creamy polenta — The soft, comforting texture of polenta is the perfect bed for this stew, making it an even more substantial and satisfying meal.
- Simple buttered egg noodles — For a classic, homey pairing that lets the stew be the star. The noodles add a lovely, soft texture that complements the chunky stew.
Drinks
- A crisp Sauvignon Blanc — The wine’s citrusy notes will mirror the lemon in the stew and cut through the richness beautifully.
- A light-bodied red like Pinot Noir — If you prefer red, this one has enough acidity to stand up to the dish without overpowering the delicate artichoke flavor.
- Sparkling water with lemon — A non-alcoholic option that provides a refreshing, bubbly cleanse between bites of the hearty stew.
Something Sweet
- Lemon tart — Continuing the citrus theme with a bright, zesty dessert that feels light and refreshing after a rich meal.
- Almond biscotti — For a little crunch and a not-too-sweet finish that pairs wonderfully with a cup of coffee or tea.
- Vanilla panna cotta — Its cool, creamy simplicity is the perfect, smooth contrast to the textured, savory stew.
Top Mistakes to Avoid
- Mistake: Not browning the chicken properly. If you move the chicken too soon or have the heat too low, you won’t get that crucial fond (the browned bits) in the pot, which is the foundation of your stew’s flavor.
- Mistake: Boiling the stew instead of simmering. A rolling boil will make the chicken tough and can cause the vegetables to turn to mush. A gentle simmer is key for tender, fall-apart meat.
- Mistake: Adding the lemon juice too early. The high heat will cause the bright, fresh lemon flavor to cook out and become bitter. Always stir it in right at the end, off the heat.
- Mistake: Skipping the taste test at the end. Seasoning is layered. After adding the lemon juice and parsley, you must taste and adjust the salt and pepper. It will almost always need another pinch.
Expert Tips
- Tip: Make it a day ahead. Stews are famously better the next day. Let it cool completely and store it in the fridge overnight. The flavors meld together into something even more magical, and the fat will rise to the top, making it easy to skim off if you prefer.
- Tip: Thicken it up if you like. If you prefer a thicker, gravy-like stew, you can make a quick slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into the simmering stew in the last 5 minutes of cooking.
- Tip: Get creative with herbs. While parsley is classic, feel free to stir in other soft herbs at the end. A tablespoon of fresh chopped dill or tarragon would be absolutely lovely with the artichokes and lemon.
- Tip: Use the rendered chicken fat. After searing the chicken, if there’s an excessive amount of fat in the pot, you can spoon a little out. But honestly, I leave most of it in—it’s packed with flavor for sautéing the vegetables.
FAQs
Can I use boneless, skinless chicken thighs?
You can, but you’ll sacrifice some flavor and texture. The bones and skin contribute immense richness to the broth. If you do use boneless, skinless thighs, reduce the final simmering time to about 20-25 minutes to prevent them from drying out. You might also want to add an extra tablespoon of olive oil to the pot to compensate for the missing fat.
Can I make this in a slow cooker?
Absolutely! Follow steps 1-4 to sear the chicken and sauté the vegetables on the stove. Then, transfer everything (including the deglazing liquid) to your slow cooker. Add the stock, herbs, and artichokes. Cook on low for 6-7 hours or on high for 3-4 hours. Stir in the lemon juice and parsley just before serving.
How should I store and reheat leftovers?
Let the stew cool to room temperature before storing it in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over low heat, stirring occasionally. If it has thickened too much, add a splash of chicken stock or water to loosen it up.
Can I freeze this stew?
Yes, it freezes quite well! Cool it completely and transfer it to a freezer-safe container, leaving a little space for expansion. It will keep for up to 3 months. Thaw it overnight in the fridge before reheating. The texture of the artichokes may be a little softer after freezing, but the flavor will still be fantastic.
What can I use instead of white wine?
If you prefer not to cook with wine, you can substitute it with an equal amount of additional chicken stock. To mimic the acidity the wine provides, you could add an extra tablespoon of lemon juice at the end, or a splash of white wine vinegar or apple cider vinegar when you add the stock.
Chicken And Artichoke Stew
Make this easy Chicken and Artichoke Stew for a rich, comforting weeknight meal. Tender chicken, savory artichokes & a flavorful broth. Get the recipe now!
Ingredients
For the Ingredients
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1.5 kg chicken thighs (bone-in and skin-on)
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2 tbsp olive oil
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1 large yellow onion (diced)
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4 cloves garlic (minced)
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2 medium carrots (sliced into rounds)
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2 stalks celery (chopped)
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120 ml dry white wine
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1 litre chicken stock
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400 g canned artichoke hearts (drained and quartered)
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2 bay leaves
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1 tsp dried thyme
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1 lemon (juiced)
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3 tbsp fresh parsley (chopped)
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Salt and black pepper (to taste)
Instructions
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Pat the chicken thighs completely dry with paper towels and season them generously on both sides with salt and pepper. Heat the olive oil in your large pot or Dutch oven over medium-high heat. Once the oil is shimmering, carefully place the chicken in the pot, skin-side down. Let them cook without moving them for 5-7 minutes, until the skin is deeply golden brown and crispy.01
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Flip the chicken thighs and cook for another 3-4 minutes on the other side to get a little color. Using tongs, transfer the chicken to a clean plate.02
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Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté for about 6-8 minutes, stirring occasionally and scraping up those browned bits from the bottom, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for one more minute, until fragrant.03
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Pour in the white wine to deglaze the pot. Use your wooden spoon to scrape up any remaining stuck-on bits. Let the wine simmer and reduce by about half, which should take 2-3 minutes.04
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Pour in the chicken stock and add the bay leaves and dried thyme. Bring everything to a gentle simmer. Carefully return the seared chicken thighs to the pot, along with any juices that have collected on the plate.05
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Cover the pot, reduce the heat to low, and let it simmer gently for 35-40 minutes. You’re looking for the chicken to be completely tender and cooked through.06
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Using tongs, transfer the chicken thighs back to the plate. Stir the drained and quartered artichoke hearts into the simmering broth. Let them warm through and soften for about 5 minutes. Meanwhile, the chicken will be cool enough to handle. You can shred the meat off the bones or, my preference, simply remove the skin and place the whole thighs back into the stew.07
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Turn off the heat. Stir in the fresh lemon juice and chopped parsley. Taste the broth and adjust the seasoning with more salt and pepper if needed. Serve immediately in deep bowls.08
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