Slow-Cooked Chicken Stew with Artichokes and Carrots

🥘 Grandma's Chicken: Tradition That Cares for Your Liver

Traditional slow-cooked stews are the best way to get melt-in-your-mouth meats and deep flavors without needing to add heavy fats. In this recipe, the chicken is cooked in its own juices along with artichoke, one of the most detoxifying vegetables that exist. The result is a warm, nutritious spoon dish that is excellent for keeping your figure.

🍗 Why it is exceptionally healthy

• Hepatoprotective Cynarin: Artichokes contain cynarin, a substance that stimulates bile production, helping the liver metabolize fats much more efficiently.
• Joint Collagen: By slow-cooking bone-in chicken (like thighs), natural collagen is released into the sauce, fundamental for the health of our joints and skin.
• Sugar-Free Sweetness: Stewed carrots release their natural sugars, balancing the slight bitterness of the artichoke without the need for sweeteners.

📝 Step-by-Step Preparation

1. Poultry Preparation: Use 1.3 lbs (600g) of chopped chicken (preferably thighs and drumsticks, skinless to reduce fat). Season well with salt and pepper.
2. The Sear: In a large pot, heat 1 tbsp (15ml) of EVOO over high heat. Brown the chicken pieces on all sides to seal in the juices. Remove and set aside.
3. The Base Sofrito: In the same pot, add 1 large onion and 2 finely chopped garlic cloves. Lower the heat and sweat for 10 minutes until golden, scraping the bottom of the pot to integrate the chicken juices.
4. The Vegetables: Incorporate 3 peeled and thickly sliced carrots and 10.5 oz (300g) of artichoke hearts (if fresh, clean them well; if frozen, add directly). Sauté for 2 minutes.
5. The Glaze: Return the chicken to the pot. Pour in 3.4 fl oz (100ml) of white wine and let the alcohol evaporate for 3 minutes.
6. The Simmer: Cover barely to the top with chicken broth or water, add a bay leaf, cover the pot, and let stew over low heat for 40-45 minutes until the meat separates easily from the bone.