Braised Chicken And Artichoke Hearts With Lemon, Cherry Peppers And Thyme

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 chicken leg quarters
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon fresh ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1 quart chicken stock or low-sodium broth
• 10 canned artichoke hearts, drained and halved
• 2 cups cherry peppers
• 2 lemons, juiced
• 8 sprigs fresh thyme
• 1 (16 ounce) can butter beans, drained

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• preheat the oven to 375 degrees f (190 degrees c).
• coat bottom of a dutch oven with olive oil and place over high-heat. sear chicken until browned, about 5 minutes per side. transfer to a warm plate.
• stir onion, garlic, black pepper, salt, and red pepper flakes into the dutch oven; cook and stir for 1 minute. stir in chicken broth and return to a simmer. remove from heat.
• return chicken to the dutch oven. stir in artichoke hearts, cherry peppers, lemon juice, and thyme.
• cover dutch oven and place in the preheated oven. cook until chicken is tender, about 1 hour.
• remove dutch oven and transfer chicken to a warm plate.
• stir beans into the dutch oven with broth and artichoke mixture.
• serve each chicken leg quarter in a bowl. pour a ladle-full of artichoke, bean, and broth mixture over each.