Is there anything more comforting in the cold months than a hearty chicken stew? Not only are stews easy to make, you can usually make them in just one pot, meaning less dishes and less effort as you don’t have to make separate side dishes for a meal.
I made this Chicken, Artichoke and Pea stew for my little family the other night and it was gobbled up pretty quickly, served with some crusty baguette to mop up all those wonderful juices, pure bliss! We had left overs so my husband took it to work the next day and he said it was just as good if not better, as the flavours had developed over time.
If cosy, colder-weather cooking is your thing, my Duck Marylands with Cherry Vermouth Sauce is another recipe that feels a little special while still delivering the same comforting appeal.
Why You’ll Love This Recipe
Chicken, Artichoke, and Pea Stew, combines tender, bone-in, skin-on chicken thighs, flavourful artichokes, and sweet peas in a savoury broth that will warm your soul, it’s an easy-to-make meal that’s both nutritious and comforting.
- Wholesome Ingredients: Packed with protein, fibre, and essential vitamins.
- Flavourful: The combination of herbs, vegetables, and tender chicken creates a rich and satisfying taste.
- Easy to Make: Simple steps and minimal prep work make this a great choice for busy weeknights.
If you enjoy simple chicken dinners like this, my Roast Chicken with Grapes and Tarragon is another easy recipe that delivers plenty of flavour with very little effort.
Just A Few Simple Ingredients To Make This Delicious Rustic Stew!
Ingredients:
- Chicken thighs
- Flour
- Salt and pepper
- Olive oil
- Herbs: rosemary & parsley (you can substitute with other herbs like thyme, tarragon or chervil)
- Red onion
- Chicken stock
- White wine (omit and substitute with an extra half a cup of chicken stock for non-alcohol) version)
- Frozen peas
- Jarred or tinned artichokes (in brine not oil)
Pairing Suggestions for this Hearty Chicken Stew
- Wine: A crisp white wine like Sauvignon Blanc or a light red wine like a Pinot Noir complements the stew’s flavours beautifully.
- Bread: Serve with a warm, crusty baguette to soak up the delicious broth.
- Mashed Potato: Try our Best Ever Mashed Potato for a truly hearty experience
Storing and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through, adding a splash of chicken broth if needed.
Final Thoughts
I hope you enjoy making and savouring this Chicken, Artichoke, and Pea Stew as much as I do. It’s a recipe that brings comfort and joy to any table. Don’t forget to share your creations and let me know how it turned out in the comments below!
Happy cooking!
Chicken, Artichoke and Pea Stew
Equipment
- 1 Large Dutch Oven Pot
Ingredients
- 8 chicken thighs bone-in and skin-on
- ½ cup flour
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
- 1 large red onion cut into wedges
- ½ cup white wine
- 1 cup chicken stock
- 1 tbsp rosemary
- 8 artichoke hearts drained and halved
- 1 cup frozen peas
- 1 teaspoon dried rosemary
- salt and pepper to taste
- 1 tbsp fresh parsley
Instructions
Prepare the Chicken:
- Season the chicken thighs with salt and pepper, then lightly coat them with flour.
Brown the Chicken
- In a large pot, heat the olive oil over medium heat. Add the chicken thighs, skin-side down, and cook until the skin is golden and crispy, about 5 minutes. Flip and brown the other side for another 2 minutes. Remove the chicken and set aside.
Sauté the Aromatics:
- In the same pot, add the red onion and sauté until it becomes soft and translucent, about 5 minutes.
Deglaze the Pot:
- Pour in the white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3-4 minutes. If omitting the wine, skip this step and add an extra 1/2 cup of chicken stock. Add the dried rosemary (or other herbs if substituting).
Simmer the Stew:
- Add the chicken stock to the pot and bring it to a simmer. Return the chicken thighs to the pot, skin-side up. Cover and let the stew simmer on low heat for 30-35 minutes, until the chicken is cooked through and tender.
Add Vegetables:
- Stir in the frozen peas and halved artichoke hearts. Continue to simmer for another 5-7 minutes with the lid off, until the peas are tender.
Finish and Serve:
- Stir in the chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
- Serve the stew hot, garnished with extra parsley if desired. Enjoy with a crusty crusty bread or mashed potato.
Video
Nutrition
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