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My review
Braised Chicken and Artichoke Hearts with Lemon, Cherry Peppers and Thyme
Chef John
"Even though there are not a lot of different ingredients in this braised chicken dish, those used in this recipe offer a wide range of textures and tastes."
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Ingredients
1 h 30 m servings 707 calsOriginal recipe yields 4 servings (4 Chicken leg sections with broth)
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- US
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Notes:
- May substitute sweet red bell peppers for cherry peppers and white beans for butter beans.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 707 calories; 34.9 g fat; 28 g carbohydrates; 67.9 g protein; 210 mg cholesterol; 2093 mg sodium. Full nutrition
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Reviews
Read all reviews 2330 Ratings
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Most helpful positive review
2/21/2013
Terrific! Made as written using Mazzetta Sweet Cherry Peppers. Could not find butter beans so I substituted with Cannellini. Also had about 6 large button mushrooms which I quartered and added w...
Most helpful critical review
8/19/2016
Ok so this would have been 5 stars but had to knock a couple off for the following reasons. First of all when browning the chicken DO NOT cook on high unless you want your house to turn into a h...
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2/21/2013
Terrific! Made as written using Mazzetta Sweet Cherry Peppers. Could not find butter beans so I substituted with Cannellini. Also had about 6 large button mushrooms which I quartered and added w...
6/21/2012
This was fantastic! In spite of what the chef says, Peppadew peppers are the real secret ingredient. Don't be tempted to use cherry peppers, it will not be the same and not in a good way!
5/5/2012
If you like hot spicy food this is a must! The only thing I did differently is cut the chicken off the bone and added it to the soup instead of pouring the soup over the chicken leg. I also used...
8/22/2014
This is a tasty recipe that's great to use up leftover rotisserie chicken from the grocery store deli. I made broth from the bones and used all the leftover chicken for the dish. It's just my wi...
12/5/2012
Great recipe. I doubled the red pepper, that was a mistake. Looking forward to making this again. Next time I will be less generous with the broth, drain the artichoke mixture and just splash th...
8/19/2016
Ok so this would have been 5 stars but had to knock a couple off for the following reasons. First of all when browning the chicken DO NOT cook on high unless you want your house to turn into a h...
2/3/2016
Made it exactly as written then served it in bowls over couscous so it ate as a kind of soup. Absolutely delicious. Even my picky children liked it! (They just didn't eat the peppers.) But the b...
1/6/2016
Way to much lemon and I only used 1. Other than that this was a tasty different dish.