Braised Chicken And Artichoke Hearts With Lemon, Cherry Peppers And Thyme
If you need an easy recipe for a weeknight dinner, it doesn't get much easier than crispy baked chicken thighs (the cook time is the longest part).
Recipe Summary 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 | Chicken Thigh Recipes Baked1 tablespoon olive oil4 chicken leg quarters1 yellow onion, chopped4 cloves garlic, chopped1 tablespoon fresh ground black pepper1 teaspoon salt½ teaspoon red pepper flakes1 quart chicken stock or low-sodium broth10 canned artichoke hearts, drained and halved2 cups cherry peppers2 lemons, juiced8 sprigs fresh thyme1 (16 ounce) can butter beans, drainedDirectionsPreheat 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.May substitute sweet red bell peppers for cherry peppers and white beans for butter beans.Info | Chicken Thigh Recipes Bakedprep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 Chicken leg sections with broth
TAG : Braised Chicken And Artichoke Hearts With Lemon, Cherry Peppers And ThymeMeat and Poultry Recipes, Chicken, Chicken Thigh Recipes,
