Chicken and Artichoke Stew With Potatoes and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 lb / 900 g)
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 medium yellow onions, thinly sliced (about 12 oz / 340 g)
• 5 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 tbsp tomato paste
• 1/2 cup dry white wine (or extra broth)
• 4 cups low-sodium chicken broth
• 1 1/2 lb Yukon Gold potatoes, cut into 1-inch pieces
• 2 cans artichoke hearts (14 oz each), drained and quartered
• 2 bay leaves
• 2 tsp fresh thyme leaves (or 6 sprigs thyme)
• 1 tsp dried oregano
• Zest of 1 lemon + 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley

Do This

• 1. Season thighs with salt and pepper; sear skin-side down in oil for 6–8 minutes, flip 2 minutes; remove.
• 2. Sauté onions 6–8 minutes; add garlic 30 seconds.
• 3. Stir in flour and tomato paste 1 minute; deglaze with wine.
• 4. Add broth, bay, thyme, oregano; bring to a gentle simmer.
• 5. Add potatoes and chicken; cover and simmer 25 minutes.
• 6. Add artichokes; simmer uncovered 15–20 minutes until chicken reaches 175°F (79°C) and potatoes are tender; finish with lemon and parsley.

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Why You’ll Love This Recipe

• Comforting, one-pot stew with golden chicken thighs and tender potatoes.
• Artichoke hearts and lemon add a gentle tang that keeps the broth bright.
• Simple ingredients and straightforward steps, but it tastes slow-cooked and special.
• Even better the next day, making it great for meal prep.

Grocery List

• Poultry: bone-in, skin-on chicken thighs
• Produce: yellow onions, garlic, Yukon Gold potatoes, lemon, fresh thyme (optional but recommended), fresh parsley
• Dairy: none required
• Pantry: canned artichoke hearts, low-sodium chicken broth, olive oil, all-purpose flour, tomato paste, bay leaves, dried oregano, kosher salt, black pepper, dry white wine (optional)

Full Ingredients

Chicken

• 6 bone-in, skin-on chicken thighs (about 2 lb / 900 g)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil

Aromatics and Stew Base

• 2 medium yellow onions, thinly sliced (about 12 oz / 340 g)
• 5 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 tbsp tomato paste
• 1/2 cup dry white wine (120 ml), or substitute 1/2 cup broth
• 4 cups low-sodium chicken broth (960 ml)
• 2 bay leaves
• 2 tsp fresh thyme leaves (or 6 sprigs thyme)
• 1 tsp dried oregano

Vegetables and Finishing

• 1 1/2 lb Yukon Gold potatoes (680 g), scrubbed and cut into 1-inch pieces
• 2 cans artichoke hearts (14 oz / 400 g each), drained and quartered
• Zest of 1 lemon
• 2 tbsp lemon juice (30 ml), plus more to taste
• 1/4 cup chopped fresh parsley (10–15 g)
• Salt and pepper, to taste

Step-by-Step Instructions

Step 1: Season the chicken

Pat the chicken thighs dry with paper towels (this helps the skin brown instead of steaming). Season all over with 1 1/2 tsp kosher salt and 1 tsp black pepper.

Set a large Dutch oven (5 to 7 quarts) over medium-high heat for 2 minutes to preheat.

Step 2: Sear until deeply golden

Add 2 tbsp olive oil to the pot. Place the thighs in skin-side down (work in 2 batches if needed so they are not crowded).

Sear 6–8 minutes without moving them, until the skin is deeply golden and much of the fat has rendered. Flip and cook 2 minutes on the second side.

Transfer chicken to a plate. Carefully pour off excess fat, leaving about 2 tbsp in the pot.

Step 3: Build the flavor base with onions and garlic

Reduce heat to medium. Add the sliced onions and cook, stirring often, until softened and lightly golden, 6–8 minutes. If the pot looks dry, add 1–2 teaspoons of oil.

Add the minced garlic and cook just until fragrant, 30 seconds.

Step 4: Thicken and deglaze

Sprinkle in 2 tbsp flour and stir constantly for 1 minute to cook off the raw flour taste. Stir in 1 tbsp tomato paste and cook 30 seconds more, scraping the bottom of the pot.

Pour in 1/2 cup dry white wine (or 1/2 cup broth). Stir and scrape up any browned bits from the bottom; simmer 1–2 minutes to reduce slightly.

Step 5: Add broth, herbs, and potatoes

Add 4 cups chicken broth, then stir in the bay leaves, thyme, and oregano. Bring to a gentle simmer over medium-high heat, then reduce to low to maintain a steady, gentle simmer.

Add the potatoes, stirring to submerge them.

Step 6: Simmer the chicken until tender

Nestle the chicken thighs back into the pot (skin side up if you want the skin to stay as crisp as possible). Cover and simmer gently for 25 minutes.

Adjust heat as needed to keep the stew at a gentle simmer (small bubbles, not a rolling boil). A calm simmer keeps the chicken juicy and the broth clear.

Step 7: Add artichokes and finish the stew

Stir in the drained, quartered artichoke hearts. Simmer uncovered for 15–20 minutes, until the potatoes are tender and the chicken is fall-apart tender.

For best texture and safety, check chicken doneness with an instant-read thermometer inserted into the thickest part (without hitting bone): aim for 175°F (79°C) for thighs.

Turn off the heat. Stir in the lemon zest, 2 tbsp lemon juice, and chopped parsley. Taste and add more salt, pepper, or a splash more lemon juice if you want it tangier.

Pro Tips

• Dry the chicken well before searing: it’s the easiest way to get truly golden skin and deeper flavor in the stew.
• Keep it at a gentle simmer: a hard boil can make chicken tougher and can break the potatoes apart too much.
• Add artichokes near the end: they’re already cooked, so late addition keeps them intact and bright instead of mushy.
• Control thickness: if the stew is thicker than you like, stir in 1/4–1/2 cup hot broth. If it’s thinner, simmer uncovered 5–10 minutes longer.
• Brighten right before serving: lemon zest and parsley at the end keep the flavor fresh and lifted.

Variations

• Mediterranean twist: add 1/2 cup pitted Kalamata olives during the last 10 minutes of simmering and finish with a little extra lemon.
• Creamy version: turn off the heat and stir in 1/3 cup heavy cream (or 2/3 cup whole milk) right before serving; simmering after adding dairy can cause splitting.
• Extra-veg option: add 2 cups chopped kale or baby spinach in the last 3 minutes, just until wilted.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot and the chicken registers at least 165°F (74°C). Add a splash of broth or water if the stew thickens in the fridge.

To make ahead, cook the stew fully, cool, and refrigerate overnight. The flavor improves by day two. Add the lemon juice and parsley when reheating for the brightest taste. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 33 g protein, 26 g fat, 35 g carbohydrates, 6 g fiber, 820 mg sodium.