Saturday, September 18, 2010

Italian Stew

1 lb skinless, boneless chicken
2 Tbls olive oil
2-3 garlic cloves
1 Tbls capers, drained and minced
1 lemon
1/2 C white wine
2 C chicken broth
1 lb Yukon Gold potatoes
1 8-oz pkg/jar artichoke hearts
1/2 C flat-leaf parsley, chopped
1 C pitted green olives
salt & pepper
optional: lemon wedges

Cut chicken, potatoes and artichoke hearts into approximate 3/4" cubes.

Heat oil in large pot over medium-high heat. Add chicken in a single layer and cook, turning at least once, until browned (about 5 minutes). Remove from pot and set aside. (While chicken is browning, press or mince garlic cloves; zest and juice lemon.)

Reduce heat. Add minced garlic, minced capers, and lemon zest; stir just intil fragrant (1 minute or less). Add wine, scraping browned bits from chicken off bottom of pan; simmer until reduced by about 1/2 (2-4 minutes). Add broth, potatoes, and chicken and return to simmer. Lower heat slightly to maintain simmering. Cover,and cook 20-30 minutes.

Add artichoke hearts and parsley, stirring to combine. Simmer until heated through, or until potatoes are tender.

Cut olives in half if desired. Add olives shortly before serving, allowing time for them to get thoroughly heated. Season with lemon juice, salt and pepper to taste.

Serve hot, with lemon wedges on the side.

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