Rating: 4.28 stars
36 Ratings
  • 5 star values: 23
  • 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.

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Ingredients

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

Directions

Instructions Checklist
  • 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.

  • 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
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Reviews (26)

Most helpful positive review

Rating: 5 stars
02/21/2013
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 with the artichoke. I would say that this had medium heat which suits my wife and me just fine. Will definitely make again. Read More
(9)

Most helpful critical review

Rating: 3 stars
08/26/2016
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 hot box with all the smoke. Instead cook on low for about 10 mins per side. I did as the chef instructed and it smoked like crazy. The other thing is this dish is way too spicy for me. The peppers ruin the dish. Read More
(4)
36 Ratings
  • 5 star values: 23
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
02/21/2013
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 with the artichoke. I would say that this had medium heat which suits my wife and me just fine. Will definitely make again. Read More
(9)
Rating: 5 stars
06/21/2012
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! Read More
(7)
Rating: 5 stars
05/05/2012
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 a little extra chicken broth to make it more like a soup. It was awesome would make it again! Read More
(7)
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Rating: 3 stars
08/25/2016
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 hot box with all the smoke. Instead cook on low for about 10 mins per side. I did as the chef instructed and it smoked like crazy. The other thing is this dish is way too spicy for me. The peppers ruin the dish. Read More
(4)
Rating: 5 stars
08/22/2014
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 wife and I so we had plenty of chicken left. We have Hungarian hot wax peppers growing in the garden so used those instead of cherry peppers. Other than that followed the recipe pretty closely and it turned out great! Definitely keeping this recipe. Read More
(3)
Rating: 5 stars
12/05/2012
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 the chicken. Read More
(2)
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Rating: 5 stars
09/20/2018
This came out very pretty and tasted lovely. The only thing I did different was using a 12oz jar of red and yellow fire roasted peppers and a 12oz jar of roasted whole Piquillo peppers because I couldn't find cherry peppers. I quartered them to keep in proportion with the artichokes. Cesar Salad with crispy bread and a glass of wine made for a pleasant evening! Thanks Chef! *you know it's good when the BF makes leftovers for his lunch ;) Read More
(1)
Rating: 5 stars
08/18/2013
Go light on the red pepper flakes and add only half the broth for a hearty but not too spicy dish. Read More
(1)
Rating: 5 stars
02/03/2016
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 broth was so tasty! Read More
(1)