Stew With Chicken, Artichokes And Olives
2 skinless, boneless chicken breasts, diced
4 cups of chicken broth – low sodium
1/4 cup plus 2 tablespoons olive oil
1 small onion — finely chopped
10 cloves garlic — cut into very thin — slices
1 teaspoon fresh thyme or 1/2 teaspoon dried
1 cup dry white wine
12 baby artichokes or 4 large artichokes
1 teaspoon of vinegar
15 pearl onions — peeled
Spike to season to taste
1/2 cup pitted and halved nicoise olives – Use no salt olives
2 tablespoons finely chopped parsley
In a large heavy pot heat 2 tablespoons olive oil over moderate heat. Cook the onion until translucent. Add the garlic and thyme and cook for 1 minute. Add the chicken and cook for 2 minutes. Add chicken broth and wine and bring the mixture to a simmer. Cover the pot and leave barely at a simmer over low heat for 45 minutes or transfer the pot, once the liquid has come to a simmer, to a 300 degree oven and bake for 45 minutes to 1 hour.
