Braised Chicken and Artichoke Hearts with Lemon, Cherry Peppers and Thyme Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 5, 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!
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Reviewed: 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!
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Photo by Geezerjoe

Cooking Level: Expert

Living In: Phoenix, Arizona, USA
Reviewed: Dec. 5, 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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Reviewed: Dec. 6, 2012
Very good, I made dumplings on top of the liquid. Will make again
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Photo by aputler
Reviewed: 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.
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Photo by aputler

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA
Reviewed: Aug. 18, 2013
Go light on the red pepper flakes and add only half the broth for a hearty, but not too spicy dish.
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Photo by Jewelsmom

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Los Alamos, New Mexico, USA


 
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