Make the most of artichokes in winter stews

People :

4

Preparation time :

50 min

Difficulty:

Easy

Description

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Ingredients
  • ½ chopped chicken
  • 1 kilo of potatoes
  • 1 medium onion
  • 1 medium ripe tomato,
  • Half a glass of white wine
  • 1 bay leaf
  • 2 artichokes
  • 2 boiled eggs
  • 50 gr. almonds,
  • 1 sprig of parsley
  • 1 clove of garlic
  • A pinch of nutmeg
Preparation
  1. Thoroughly wash and dry chicken with paper towels.
    Season with salt and pepper and dust with flour.
  2. Fry in a pan with oil until golden-brown. Put it in a pot.
  3. In the same frying pan where you fried the chicken (remove a little oil if necessary), saute the onion and tomato. Add wine and reduce. Add the sauce to the chicken along with a bay leaf. 
  4. Cover with hot water and cook about 10 min. over a low heat.
  5. Peel, wash and chop the potatoes. It is important to chop them roughly so they release their startch to thicken the broth of the stew.
  6. Clean the artichokes and cut into quarters. Add the potatoes and artichoke to the stew with a little food coloring and simmer until done.
  7. Preparing a “picada” by chopping almonds, garlic, parsley and a pinch of nutmeg. Add the at the end of cooking stir well. Season with salt. Serve with half a boiled egg.

Additional information

People :

4

Preparation time :

50 min

Difficulty:

Easy