Chicken and Artichoke Stew

    40 minutes

    This chicken and artichoke stew has all the rich flavours of Greece.....tomato, garlic, oregano and feta cheese. I like to serve it with boiled risoni but it also goes well with mashed potato or crusty bread to sop up the juices.

    1 person made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 600g skinless chicken thigh fillets, halved
    • salt and ground black pepper, to taste
    • 1 large brown onion, finely chopped
    • 1 carrot, diced
    • 2 sticks celery, thinly sliced
    • 3 cloves garlic, thinly sliced
    • 1 (400g) tin diced tomatoes
    • 2 sprigs oregano
    • 1 (400g) tin artichoke hearts, drained, rinsed
    • 2 tablespoons lemon juice
    • 2 cups boiled risoni pasta
    • 80g feta cheese, crumbled
    • 2 tablespoons chopped fresh oregano

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat half the oil in a large deep frying pan over medium-high heat. Season chicken with salt and pepper. Cook chicken in 2 batches, for 5 minutes or until well browned. Transfer to a plate. Heat remaining oil in pan and cook onion, carrot, celery and garlic, stirring, for 5 minutes or until softened.
    2. Return chicken to pan with tomatoes and oregano sprigs. Bring to the boil over high heat. Reduce heat and simmer, covered, for 10 minutes or until chicken is cooked through.
    3. Squeeze excess liquid from artichokes and cut in half. Add artichokes to pan with the lemon juice and cook for 1-2 minutes or until heated through.
    4. Serve chicken on boiled risoni, sprinkled with feta and chopped oregano.

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