Recipe by Chef John
"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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chicken leg quarters
yellow onion, chopped
fresh ground black pepper
red pepper flakes
chicken stock or low-sodium broth
canned artichoke hearts, drained and halved
1 (16 ounce) can
butter beans, drained
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!
Very good, I made dumplings on top of the liquid. Will make again
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!
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.
Go light on the red pepper flakes and add only half the broth for a hearty, but not too spicy dish.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Braised Chicken and Artichoke Hearts with Lemon, Cherry Peppers and Thyme
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 314
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