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Ingredients

• 2 1⁄2 cups Water

• 1 1⁄2 cups Long Grain Brown Rice
• 1⁄2 teaspoon Fine Sea Salt

• 1 1⁄2 pounds Boneless Skinless Chicken Breast, (3 to 4 pieces) trimmed, patted dry, and cut into 1 inch pieces
• 2 tablespoons Extra Virgin Olive Oil

• 1 medium Yellow Onion, cut into 1/4 inch dice about 1 1/2 cup
• 2 stalks Celery, halved lengthwise if large and sliced in 1/4 inch thick
• 2⁄3 pound Carrot, sliced 1/4 inch thick (about 1 1/2 cup)
• 1 tablespoon Garlic, minced
• 2 tablespoons Gluten Free Flour

• 3 cups Chicken Broth
• 1 cup White Wine, such as pinot grigio
• 1⁄2 pound Frozen Artichoke Hearts, quartered (about 2 cups) do not thaw
• 4 strips Orange Zest, white pith removed
• 3⁄4 teaspoon Fine Sea Salt
• 1⁄4 teaspoon Freshly Ground Black Pepper
• 1 cup Dried Apricot, cut or snipped in half

• 1 1⁄2 tablespoons Extra Virgin Olive Oil
• 2 tablespoons Fresh Lemon Juice
• 14 cups Flat Leaf Parsley, chopped fresh

Description

Sweet Dried Apricots, Bittersweet Artichokes, And Fragrant Orange Zest Lend Sublime Fruitiness To This Colorful Stew, Transporting You Straight To The Mediterranean. Despite It's Lengthy Ingredients List, This Is A No-fuss Dish. I Like To Brown Tender Pie

KitchenMonki