Pollo in Umido con Carciofi e Patate (Chicken Braised with Artichokes and Potatoes)
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Ingredients
- 600 g boneless chicken thighs
- 400 g tinned artichoke hearts, drained
- 400 g potatoes, diced
- 1 onion, finely chopped
- 100 ml white wine
- 300 ml chicken stock
- 2 tbsp flat-leaf parsley, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 437 kcal
- Protein
- 33.5 g
- Carbohydrate
- 22.9 g
- of which sugars
- 4 g
- Fat
- 19.4 g
- of which saturates
- 4.5 g
- Fibre
- 7.8 g
- Salt
- 1.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the chicken for 5-6 minutes, then lift out.
- 2
Add the onion to the pan and cook for 6 minutes until soft, then pour in the white wine and let it bubble for 2 minutes.
- 3
Add the potatoes, stock and chicken, cover and simmer for 20 minutes until the potatoes are tender.
- 4
Quarter the artichoke hearts and stir in, then simmer for a further 5 minutes until the chicken is cooked through with no pink remaining.
- 5
Stir through the parsley and serve in deep bowls.
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