Chicken and artichoke ragout


  • Prep Time30 mins
  • Total Time30 mins
  • Makes10 to 12 buffet servings
*PLUS Cooking time: 45 minutes


  • 8 skinless, boneless chicken breasts, or 16 skinless, bone-in chicken thighs

  • 1/4 cup all-purpose flour

  • 1 tbsp paprika

  • 1/2 tsp salt

  • 1/2 tsp ground black pepper

  • 1 tbsp olive oil

  • 5 garlic cloves

  • 1 large red onion

  • 370-mL jar roasted red peppers, drained, about 2 peppers

  • 1 cup sherry, or dry white wine

  • 2 284-mL cans undiluted chicken broth

  • 680-mL jar marinated artichoke hearts, or 4 170-mL jars, drained, about 3 cups

  • 1 cup pimento-stuffed olives, optional

  • 1 cup coarsely chopped fresh basil

  • 1 tbsp grated orange zest, optional


  • Cut chicken breasts in half. In a small bowl or plastic bag, stir flour with paprika, salt and pepper. Coat chicken evenly, one piece at a time. Save any leftover flour mixture. Heat oil in a large wide saucepan over medium-high heat. Add half of chicken breasts or one-third of thighs. Cook until light golden, 3 to 4 minutes per side. Reduce heat to medium if chicken browns too quickly. Remove to a large plate as each is browned. Repeat with remaining chicken in batches, adding more oil, if needed.

  • Meanwhile, coarsely chop garlic. Slice onion into thick wedges. Thickly slice peppers. Once chicken is browned and removed, stir garlic and onion into fat in pan. Sprinkle with reserved flour mixture. It will be dry. Stir constantly over medium heat 1 minute. Using a wooden spoon, gradually stir in sherry, mashing any lumps of flour against side of pan. Then gradually whisk in chicken broth until it starts to thicken. Add peppers, drained artichokes and olives. Return chicken to pan. Pan will be quite full. Bring to a boil, stirring often. Reduce heat to medium-low. Cover and simmer, stirring often, until chicken is tender, 30 to 35 minutes. Remove from heat. Sprinkle with basil and orange peel. Taste. Stir in more paprika or salt, if needed. Serve with rice or noodles.

Nutrition (per serving)

Calories 185, Protein 19.2g, Carbohydrates 12.4g, Fat 5.8g, Fibre 3.1g, Sodium 645mg.

This dish oozes party personality. Roasted peppers, artichokes and sherry make it glamorous. Just add rice and your entree is complete.

Make ahead

Cook chicken. Don't add basil or peel. Immediately refrigerate up to 2 days or freeze up to 1 month. Reheat. Then add basil and peel.