This recepe comes from Everyday Food, and it is delicious! Try it served over rice.
a rotisserie chicken
2 tablespoons butter
2 large onions, finely chopped
1/2 cup all purpose flour
3 1/2 cups reduced sodium chicken broth
6 medium carrots, cut into 1/2 inch rounds
1 teaspoon dried thyme
2 14 oz cans quartered artichoke hearts, drained and rinsed
Cook the onions in the butter till golden, about five minutes. Stir in the flour and cook one more minute. Add the broth slowly, along with 1/2 cup water. Add the carrots, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Simmer till carrots are almost tender, about five minutes. Strip the chicken meat off of the rotissery chicken in bits, and add it to the pot and simmer about 10 minutes. Add the artichokes and cook just until warmed, about 1 minute. Serve over rice or noodles.
Note: if you forget to rinse the artichokes, like I did the first time I made this recipe, there is a strong vinegary taste. Also, you can buy 3 lbs boneless, skinless chicken thighs, and cook the chicken for the recipe, which makes it a little cheaper, but also more time consuming and messier.
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