Braised Chicken And Artichoke Hearts With Lemon Cherry Peppers And Thyme Recipes

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BRAISED CHICKEN AND ARTICHOKE HEARTS WITH LEMON, CHERRY PEPPERS AND THYME



Braised Chicken and Artichoke Hearts with Lemon, Cherry Peppers and Thyme image

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.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h30m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
4 chicken leg quarters
1 yellow onion, chopped
4 cloves garlic, chopped
1 tablespoon fresh ground black pepper
1 teaspoon salt
½ teaspoon red pepper flakes
1 quart chicken stock or low-sodium broth
10 canned artichoke hearts, drained and halved
2 cups cherry peppers
2 lemons, juiced
8 sprigs fresh thyme
1 (16 ounce) can butter beans, drained

Steps:

  • 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.

Nutrition Facts : Calories 706.9 calories, Carbohydrate 28 g, Cholesterol 210.3 mg, Fat 34.9 g, Fiber 7.4 g, Protein 67.9 g, SaturatedFat 9.2 g, Sodium 2092.7 mg, Sugar 4.5 g

BRAISED CHICKEN AND ARTICHOKE HEARTS WITH LEMON, CHERRY PEPPERS AND THYME



Braised Chicken and Artichoke Hearts with Lemon, Cherry Peppers and Thyme image

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.

Provided by Chef John

Categories     Chicken Thighs

Time 1h30m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
4 chicken leg quarters
1 yellow onion, chopped
4 cloves garlic, chopped
1 tablespoon fresh ground black pepper
1 teaspoon salt
½ teaspoon red pepper flakes
1 quart chicken stock or low-sodium broth
10 canned artichoke hearts, drained and halved
2 cups cherry peppers
2 lemons, juiced
8 sprigs fresh thyme
1 (16 ounce) can butter beans, drained

Steps:

  • 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.

Nutrition Facts : Calories 706.9 calories, Carbohydrate 28 g, Cholesterol 210.3 mg, Fat 34.9 g, Fiber 7.4 g, Protein 67.9 g, SaturatedFat 9.2 g, Sodium 2092.7 mg, Sugar 4.5 g

BRAISED CHICKEN AND ARTICHOKE HEARTS WITH LEMON, CHERRY PEPPERS AND THYME



Braised Chicken and Artichoke Hearts with Lemon, Cherry Peppers and Thyme image

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.

Provided by Chef John

Categories     Chicken Thighs

Time 1h30m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
4 chicken leg quarters
1 yellow onion, chopped
4 cloves garlic, chopped
1 tablespoon fresh ground black pepper
1 teaspoon salt
½ teaspoon red pepper flakes
1 quart chicken stock or low-sodium broth
10 canned artichoke hearts, drained and halved
2 cups cherry peppers
2 lemons, juiced
8 sprigs fresh thyme
1 (16 ounce) can butter beans, drained

Steps:

  • 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.

Nutrition Facts : Calories 706.9 calories, Carbohydrate 28 g, Cholesterol 210.3 mg, Fat 34.9 g, Fiber 7.4 g, Protein 67.9 g, SaturatedFat 9.2 g, Sodium 2092.7 mg, Sugar 4.5 g

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