- 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
- 1/2 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
- 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.
03/25/2018
recipepes.com
Braised Chicken and Artichoke Hearts with Lemon, Cherry Peppers and Thyme, recipe
PT15M
PT1H
5
455 calories
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