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Italian Chicken and Artichokes





Yields
Makes 4 servings

Dick Sturza ladles this chicken and artichoke stew over hot cooked polenta and sprinkles it with parmesan cheese.

Italian Chicken and Artichokes




James Carrier
 8 boiling onions (1 to 2 in. wide; about 12 oz. total), ends trimmed
 8 ounces boned, skinned chicken thighs, cut into 1-inch chunks
 2 cooked chicken or turkey sausages (8 oz. total), sliced 1/4 inch thick
 2 teaspoons olive oil
 8 ounces cremini or common mushrooms, rinsed, stem ends trimmed, and quartered
 4 cloves garlic, peeled and minced
 1/3 cup dry white wine
 1 can (15 oz.) diced tomatoes
 1 can (8 oz.) tomato sauce
 1 teaspoon dried oregano
 1 package (8 oz.) frozen artichoke hearts, thawed
  Salt and pepper
Step 1
1

In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Add onions and cook 5 minutes. Remove with a slotted spoon and let stand until cool enough to handle. Slip peels from onions.

Step 2
2

In a 5- to 6-quart pan over medium-high heat, stir chicken and sausages in oil frequently, until both are starting to brown, about 5 minutes. Add mushrooms and garlic and stir often until mushrooms are limp, about 5 minutes. Add wine, tomatoes, tomato sauce, oregano, artichokes, and onions; bring to a boil.

Step 3
3

Reduce heat to maintain a low simmer. Partially cover pan and cook until sauce is thickened, about 45 minutes. Add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories315
% Daily Value *
Total Fat 14g18%

Saturated Fat 3.4g17%
Cholesterol 93mg31%
Sodium 1201mg53%
Total Carbohydrate 26g10%

Dietary Fiber 7.2g26%
Protein 26g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.