Braised Chicken and Artichoke Hearts with Lemon, Cherry Peppers and Thyme
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.
Ingredients
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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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.
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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.
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Return chicken to the Dutch oven. Stir in artichoke hearts, cherry peppers, lemon juice, and thyme.
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Cover Dutch oven and place in the preheated oven. Cook until chicken is tender, about 1 hour.
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Remove Dutch oven and transfer chicken to a warm plate.
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Stir beans into the Dutch oven with broth and artichoke mixture.
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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.
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
