Chicken and Artichoke Stew

Source: Micki Seibel, January 2016


  • 2 lbs of boneless chicken thighs
  • 1/2 cup paprika
  • 2 tbsp coconut oil
  • 1 yellow onion, chopped
  • 2 tsp dried thyme
  • 4 carrots, chopped
  • 3 14oz cans of artichoke hearts (packed in water, not marinated)
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • freshly ground black pepper
  • kosher salt, to taste


  1. Coat both sides of the chicken with the paprika and a generous pinch of kosher salt.
  2. Heat the coconut oil in a large sauté pan and brown the chicken for 3 minutes per side and set aside.
  3. In the sauté pan, add the chopped onion and thyme and sauté until the onions are translucent, about 5 minutes.
  4. Add the all of the ingredients (chicken, onion/thyme mixture, carrots, artichoke hearts, wine, and broth) to a slow cooker. Slow cook on low for 4 hours.
  5. To serve, add a pinch of kosher salt and freshly ground black pepper and stir. Serve warm in soup bowls with a side of crusty bread, if you like.

How to Not Screw It Up

  1. Don’t get marinated artichoke hearts. You want artichoke hearts that are packed in water and not ones that are packed in oil or a marinade. The marinade adds its own flavor to the artichoke hearts, and it’s not the flavor intended in my recipe.
  2. Use salt before you brown the chicken AND just before you serve. The salt used at the beginning of the cooking process dissolves away, but it’s necessary to draw out flavor and moisture from the chicken. Salt added at the end before you serve add additional structure to the flavor. It’s necessary and not harmful. Feel free to do a taste test on your guests: one bowl unsalted and one bowl salted. I’m sure they’ll prefer the salted one.