Rating: 4.5 stars 4.2
37 Ratings
  • 5 star values: 24
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 3

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.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

May substitute sweet red bell peppers for cherry peppers and white beans for butter beans.

Nutrition Facts

707 calories; protein 67.9g; carbohydrates 28g; fat 34.9g; cholesterol 210.3mg; sodium 2092.7mg. Full Nutrition