The perfect easy, clean and healthy stew to welcome May. Fresh artichokes, potatoes, and lemon and dill flavors are in perfect harmony enhancing this chicken dish.
Serves: 4 Prep. time: 20′ Cooks in: 60′ Ready in: 1:20′
250 g chicken thighs, boneless, in bites
6 fresh artichoke hearts, cut in 6
6 sping onions, only the white parts, chopped
150 g potatoes, diced
2 whole garlic cloves
100 ml extra-virgin olive
150 ml dry white wine
1 bunch dill, finely chopped
1 lemon, juiced
50 g Parmesan, grated
salt, white pepper
In a large pan heat oil and cook potatoes for 5 minutes on low heat. Stir in onion and cook for another minute. Stir in artichokes, garlic and pour in white wine. Add enough water to cover the vegetables and cook for 10 minutes, removing any foam from the surface if necessary, using a slotted spoon.
Add chicken bites and cook until sauce thickens, removing any foam from the surface if necessary, using a slotted spoon. Discard garlic cloves.
Remove pan from heat and add lemon, cheese and dill. Cover with lid and allow the stew to sit for 20 minutes before serving.
Photo: Anastasia Adamaki – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Κοτόπουλο με αγκινάρες αλά πολίτα