FRIJE

Instructions

• 1.   Heat the oil over high heat in a large Dutch oven. Season the chicken with salt and pepper. Cook it in two batches, turning regularly for 5 to 7 minutes or until golden brown. Transfer to a plate.
• 2.   Gently squeeze the artichokes to remove excess liquid. Cut them in half. Add them to the Dutch oven. Cook for 1 to 2 minutes or until the mixture is hot. Season. Serve, sprinkled with chopped parsley.
• 3.   Add the sliced onion, peeled and chopped carrot, and minced garlic to the Dutch oven. Cook for 5 minutes, stirring. Return the chicken to the Dutch oven. Add the tomatoes, oregano, and nutmeg. Bring to a boil then reduce to medium-low heat and simmer for 10 minutes (or until the chicken is cooked through).

Nutritional information *

Reference

• www.weightwatchers.com/fr/recette/ragout-de-poulet-a-la-grecque/582298bdbc6ef8092ed7bdaf?srsltid=AfmBOopz9Uu2OutIyVI_aA8PbMFAWl77R3BYpvdXj-2ZddNf4Q0SneT8