Makes 6 servings
In a cast iron Dutch oven, heat olive oil over medium-high heat. Season chicken with salt and pepper. Sauté meat until golden brown on both sides, remove and set aside. Discard olive oil and add vegetable oil. Whisk in flour, stirring constantly until golden brown roux is achieved. Add onions, garlic and green onions. Sauté 3-5 minutes or until vegetables are wilted. Blend in chicken stock. Bring to a rolling boil then reduce to simmer. Add chicken, artichokes and peas. Cover and cook 45 minutes. Season with salt and pepper. Top with parsley. Serve over steamed white rice or pasta.