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Ingredientes
- 3 lb Chicken cut up, excess fat removed
- 4 c. Chicken stock (or possibly reduced-sodium canned chicken broth)
- 6 x Garlic cloves
- 1 med Red potato thinly sliced
- 3 med Red potatoes cut into 1/2" dice
- 1 lrg Onion thinly sliced
- 1/2 tsp Salt
- 2 x Bay leaves
- 2 Tbsp. Butter
- 2 lrg Shallots chopped
- 10 ounce Frzn artichoke hearts - (1 pkg)
- 1/2 tsp Dry thyme leaves
- 1/2 tsp Freshly-grnd black pepper
Direcciones
- 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.
- 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.)
- 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.
- 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.
- 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% |
