This Chicken and Artichoke Stew is inspired by Giada de Laurentis’ Chicken, Artichoke and Cannellini Bean Spezzatino. This is a paleo and gluten free version has all the warm vibrant flavors that’s perfect for a cold wintery night. With a few basic ingredients, you will have a delicious stew ready in no time.
I can definitely eat soup all year round, but nothing beats have a warm cozy bowl of soup on a cold wintery night. My Chicken and & Artichoke Soup is inspired by Giada de Laurentis’ spezzatino –which means stew.
This was a go to recipe when I was a poor recent graduate living in New York City. The ingredients are super affordable and mostly pantry staples. I recreated the recipe to make it paleo friendly to fit a few dietary needs and it is just as delicious as the original.
WHAT YOU’LL NEED FOR THE CHICKEN AND ARTICHOKE STEW:
- Onions, carrots, celery, and garlic
- Avocado oil
- Tomato paste
- Chicken broth – homemade or store bought. If store bought look for a low sodium one.
- Bay leaf, dried thyme, and basil
- Quartered chicken legs or chicken breasts with rib bone
- Frozen artichoke hearts
- Kosher salt & fresh ground black pepper
HELPFUL TIPS AND TRICKS TO GET THE BEST CHICKEN AND ARTICHOKE STEW:
- Thick cut bacon works best for this recipe. You can also use pancetta if you don’t want to use bacon.
- I prefer homemade chicken broth, but if you buy store bought get one that is low sodium. You want to be able to control the salt content in your stew.
- Be sure to cook down the tomato paste before adding the chicken broth. This will help eliminate the bitterness.
- If you want to save some time, you can use rotisserie chicken. Just shred about 2 cups of the chicken meat. Add it in with the artichoke hearts and cook until everything is heated through.
- Be sure to taste the stew before you season it with kosher salt and black pepper. The amount you use will depend on the bacon you use and chicken broth.
I hope you enjoy this Chicken and Artichoke Stew as much as I do. Be sure to add it to the menu for the next cold wintery night. Tag me on Instagram so I can see your recreation!
Chicken and Artichoke Stew (Paleo & Gluten Free)
- 2 bacon slices chopped
- 1 medium onion diced
- 2 medium carrots peeled & diced
- 2 celery stalks thinly sliced
- 3 garlic cloves minced
- 1 tbsp avocado oil
- 2 tbsp tomato paste
- 28 oz chicken broth
- 1 bay leaf
- 2 tsp dried thyme
- 1 cup loosely packed basil chopped
- 2 pieces quarter leg chicken or chicken breasts with rib bone
- 1 bag frozen artichoke hearts
- kosher salt more to taste
- fresh ground black pepper more to taste
Add chopped bacon into a large cold pot and turn the heat to medium.
Cook bacon until fat renders and it starts to crisp. Once bacon is crisped, remove it from the pot, and set aside. Remove the bacon fat from the pot leaving about 1-2 tablespoons in the pot.
Next add the diced carrots, celery, onions, and garlic to the pot making sure to stir the veggies and scrape the bottom of the pan to get the bits and pieces of the bacon left.
Cook the veggies until the onions are translucent and carrots & celery start to soften.
Scoot the veggies to one side of the pot. Add about 1 tablespoon of avocado oil to the pot and then add the tomato paste.
Cook the tomato paste down for 2-3 minutes and then mix in with the veggies.
Pour in the chicken broth and add in the bay leaf, dried thyme, and chopped basil. Mix until well combined.
Gently add the quarter leg chicken pieces into the pot making sure it's submerged into the stew.
Lower the heat to medium-low and bring the the pot to a simmer uncovered.
Simmer the stew for 25-30 minutes or until chicken has cooked through and stirring occasionally.
Once the chicken is cooked, remove it from the pot, and set aside until cool to the touch.
While the chicken is cooling down, add the bag of frozen artichokes to the pot, mix in, and let it cook through.
Remove the skin from the chicken and then shred or cut into bite size pieces. Add the shredded chicken to the pot and heat through.
Taste the soup to see how much kosher salt and ground black pepper you need. Serve the chicken and artichoke stew and top with the bacon bits.
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