Chicken, Artichoke, and Tomato Ragout

Name: Chicken, Artichoke, and Tomato Ragout
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 0 teaspoons black pepper; 794 grams diced tomatoes, undrained; 1 teaspoons dried basil; 59 milliliters dry white wine; 237 milliliters fat-free, less-sodium chicken broth; 255 grams package frozen artichoke hearts; 2 garlic cloves, minced; 1 Tbsp olive oil; 237 milliliters coarsely chopped onion; 454 grams skinless, boneless chicken breast halves, cut into bite-size pieces; 3 Tbsps tomato paste

Chicken, Artichoke, and Tomato Ragout requires around 45 minutes from start to finish. This recipe serves 4. One portion of this dish contains around 29g of protein, 13g of fat, and It is a good option if you're following a gluten free, dairy free, and primal diet. If you have less-sodium chicken broth, chicken breast halves, pepper, and a few other ingredients on hand, you can make it. It works well as a rather cheap main course.

Instructions

Sprinkle chicken with pepper.

Ingredients you will need

Whole Chicken

Pepper

Heat oil in a Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add the chicken, onion, and garlic; saut for 6 minutes or until chicken is lightly browned. Stir in broth and next 5 ingredients (broth through bay leaf); bring to a boil. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally. Stir in artichoke hearts. Cook 5 minutes or until thoroughly heated. Discard bay leaf.

Ingredients you will need

Artichoke Hearts