Instructions: In a large flameproof casserole, place chicken, chicken stock, garlic, the sliced potato, onion, salt, and bay leaves. Bring to a boil, occasionally skimming foam from surface. Reduce heat to medium-low and cook partially covered, 35 minutes. Remove chicken and let cool. Remove and discard bay leaves.

Strain broth, reserving vegetables. Skim surface of broth to remove fat. (Or prepare broth a day ahead, refrigerate, and discard any fat from the surface.)

Shred chicken, discarding skin and bones. Set chicken aside. Place reserved cooked vegetables in blender or food processor with 1 cup reserved broth and puree until smooth. Set aside.

In same pot, melt butter over medium-high heat. Add shallots and cook, stirring frequently, 2 minutes. Add artichokes, remaining potatoes, thyme, pepper, and remaining broth and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Stir in vegetable puree and shredded chicken. Simmer 3 minutes longer, and serve.

This recipe yields 6 servings.

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