Braised Chicken and Artichoke Hearts with Lemon, Cherry Peppers and Thyme Recipe - Allrecipes.com
Braised Chicken and Artichoke Hearts with Lemon, Cherry Peppers and Thyme Recipe
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Braised Chicken and Artichokes
See how to make an easy and flavorful braised chicken dish. See more
  • READY IN hrs

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

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"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 Edit and Save

Original recipe makes 4 Chicken leg sections with broth Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. Return chicken to the Dutch oven. Stir in artichoke hearts, cherry peppers, lemon juice, and thyme.
  5. Cover Dutch oven and place in the preheated oven. Cook until chicken is tender, about 1 hour.
  6. Remove Dutch oven and transfer chicken to a warm plate.
  7. Stir beans into the Dutch oven with broth and artichoke mixture.
  8. Serve each chicken leg quarter in a bowl. Pour a ladle-full of artichoke, bean, and broth mixture over each.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • May substitute sweet red bell peppers for cherry peppers and white beans for butter beans.
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Reviews More Reviews

Most Helpful Positive Review
Jun 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!

 
Most Helpful Critical Review
Dec 06, 2012

Very good, I made dumplings on top of the liquid. Will make again

 
May 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!

 
Feb 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.

 
Aug 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.

 
Aug 18, 2013

Go light on the red pepper flakes and add only half the broth for a hearty, but not too spicy dish.

 
Dec 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.

 

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Nutrition

  • Calories
  • 707 kcal
  • 35%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 210 mg
  • 70%
  • Fat
  • 34.9 g
  • 54%
  • Fiber
  • 7.4 g
  • 30%
  • Protein
  • 67.9 g
  • 136%
  • Sodium
  • 2093 mg
  • 84%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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