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Receta Chicken Stew With Potatoes And Artichokes

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Raciónes: 6

Ingredientes

Cost per serving $1.81 view details

Direcciones

  1. In a large flameproof casserole, place chicken, chicken stock, garlic, the sliced potato, onion, salt, and bay leaves. Bring to a boil, occasionally skimming foam from surface. Reduce heat to medium-low and cook partially covered, 35 min. Remove chicken and let cold. Remove and throw away bay leaves.
  2. Strain broth, reserving vegetables. Skim surface of broth to remove fat. (Or possibly prepare broth a day ahead, chill, and throw away any fat from the surface.)
  3. Shred chicken, discarding skin and bones. Set chicken aside. Place reserved cooked vegetables in blender or possibly food processor with 1 c. reserved broth and puree till smooth. Set aside.
  4. In same pot, heat butter over medium-high heat. Add in shallots and cook, stirring frequently, 2 min. Add in artichokes, remaining potatoes, thyme, pepper, and remaining broth and bring to a boil. Reduce heat to low, cover, and simmer 20 min. Stir in vegetable puree and shredded chicken. Simmer 3 min longer, and serve.
  5. This recipe yields 6 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 503g
Recipe makes 6 servings
Calories 499  
Calories from Fat 247 49%
Total Fat 27.53g 34%
Saturated Fat 9.2g 37%
Trans Fat 0.0g  
Cholesterol 126mg 42%
Sodium 599mg 25%
Potassium 1163mg 33%
Total Carbs 28.49g 8%
Dietary Fiber 5.1g 17%
Sugars 2.59g 2%
Protein 33.95g 54%
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