Artichoke, Lemon & Chicken Stew

To start off 2010, we whipped up a delicious dinner (recipe came from my brother in North Carolina) of artichoke, lemon and chicken stew over pine nut preserved lemon couscous. Between preparation, cooking and simmering, the entire dish took about an hour and half to make, but it was worth every minute! All the flavors were well balanced, mixing warmth and zing.

Cheers to a New Year!

Recipe:

Chicken Stew:
1/3cup EVOO
4 Chicken Breasts
1 shallot chopped
2 large garlic cloves chopped (or from jar)
1 TBL chopped fresh rosemary
6 ounce jar Artichoke Lemon Pesto
4 cups Chicken Stock
1 tsp Thyme
1/4 cup chopped Italian Parsley
1 can Artichoke Hearts
Salt & Pepper

Cous Cous1 box Israeli cous cous
1/4 cup toasted pine nuts
2 TBL chopped preserve lemon (or zest)
2 TBL EVOO
1 TBL lemon cream (optional)

In a large heavy saute pan with lid heat 3 TBL EVOO, add chicken until brown (~3-4min/side). Once browned, transfer to a plate. Add remaining EVOO to pan and add shallots, garlic, and rosemary. Cook until soft (~10min). Stir in pesto, stock, thyme, parsley, s&p. Bring to gentle boil, cover & simmer about 1.5hours. About 5 min before finished, add artichoke hearts.

Cook cous cous per package directions. Once cooked add toasted pine nuts, preserved lemon and lemon cream. Stir.

Serve chicken over cous cous and garnish with parsley & pine nuts.

YUM!