When you think stew, think chicken

When you’re considering stew for dinner, do you automatically think beef or lamb? Forget them. Think chicken instead. Chicken has a lot going for it, starting with price. It’s far less expensive than red meats and can be prepared in many ways and never be boring. So let’s try stew. The one we offer today is simple and flavor-heightened with frozen artichoke hearts, and served with a creamy Jarlsberg cheese sauce.

And speaking of cheese, specifically Norway’s Jarlsberg, regular or Lite, try it in salad for a protein boost, as in our Cheesy Fruit Tabouli Salad.

CHICKEN ARTICHOKE STEW

3 to 4 pounds chicken parts*

1/2 cup plus 2 tablespoons flour, divided

1/2 to 1 teaspoon freshly ground pepper, to taste

1 tablespoon olive oil

2 medium onions, chopped

4 large garlic cloves, minced

1 cup dry white wine or chicken broth

2 (14- 1/2 -ounce) cans low-sodium chicken broth

1 tablespoon lemon zest

1 teaspoon dried oregano

2 (9-ounce) packaged frozen artichoke hearts, thawed with liquid

1 cup (4 ounces) Jarlsberg cheese

*A good choice is 2 breast halves, each cut in half, plus 6 drumsticks or thighs.

In clean plastic bag, shake chicken with 1/2 cup flour and pepper to coat; discard flour. Heat oil in large skillet over medium-high heat. Cook chicken, turning often, 15 minutes or until golden. Reduce heat; add onion; cook 5 minutes. Add garlic; cook 2 minutes. Pour in wine and scrape up brown bits, cooking about 2 minutes. Add 2 cans broth, zest, oregano and artichokes with liquid. Bring to full boil; cover and simmer 35 to 40 minutes until chicken is tender. Remove chicken and artichokes to ovenproof serving dish; keep warm in oven on very low heat.

Boil cooking liquid over high heat about 5 minutes, reducing it to half. Remove from heat. Mix cheese with remaining 2 tablespoons flour. Stir in cooking liquid until cheese is just softened. Makes 2 1/2 cups sauce.

Serve chicken and artichokes on hot rice or noodles. Pour sauce over. Serves 4 to 6.

CHEESY FRUIT TABOULI SALAD

1 1/2 cups bulgur wheat

2 large Red Delicious apples (skin on), scrubbed, cored and chopped

2 to 3 tablespoons lemon juice

1/2 cup extra-virgin olive oil

1/4 cup orange marmalade

1 teaspoon pepper

1 (4-ounce) can mandarin oranges, drained

2 cups (6 ounces) diced Jarlsberg or Jarlsberg Lite cheese

1/2 cup thinly sliced scallions or green onions

2 cups cooked chicken, turkey or ham, cubed

Cover wheat with cool water and let stand 30 minutes to an hour, until softened — timing will depend on fineness of wheat. When softened, drain in strainer and press with a large wooden spoon to release extra moisture. Cool.

Stir apples with lemon juice. Drain, reserving juice, and stir apples into wheat. Stir oil with reserved lemon juice, marmalade and pepper. Add wheat/apple mixture, toss with oranges, Jarlsberg, scallions and meat. If desired, serve on bed of salad greens. Makes 9 cups, serves 6-8.