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

Name: Braised Chicken and Artichoke Hearts with Lemon, Cherry Peppers and Thyme
Prep time: 10 min
Cuisine: allrecipes.com
Ingredients: 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

Ingredients

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

Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 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.

Step 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.

Step 4

Return chicken to the Dutch oven. Stir in artichoke hearts, cherry peppers, lemon juice, and thyme.

Step 5

Cover Dutch oven and place in the preheated oven. Cook until chicken is tender, about 1 hour.

Step 6

Remove Dutch oven and transfer chicken to a warm plate.

Step 7

Stir beans into the Dutch oven with broth and artichoke mixture.

Step 8

Serve each chicken leg quarter in a bowl. Pour a ladle-full of artichoke, bean, and broth mixture over each.