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Sunday, May 22, 2022

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

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.

Braised Chicken And Artichoke Hearts With Lemon, Cherry Peppers And Thyme 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

  • 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

How to Make Braised Chicken And Artichoke Hearts With Lemon, Cherry Peppers And Thyme

  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.

Braised Chicken And Artichoke Hearts With Lemon, Cherry Peppers And Thyme Nutritions

  • Calories: 706.9 calories

  • Carbohydrate: 28 g

  • Cholesterol: 210.3 mg

  • Fat: 34.9 g

  • Fiber: 7.4 g

  • Protein: 67.9 g

  • SaturatedFat: 9.2 g

  • ServingSize:

  • Sodium: 2092.7 mg

  • Sugar: 4.5 g

  • TransFat:

  • UnsaturatedFat:

Braised Chicken And Artichoke Hearts With Lemon, Cherry Peppers And Thyme Reviews

  • 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.

  • This was fantastic In spite of what the chef says, Peppadew peppers are the real secret ingredient. Dont be tempted to use cherry peppers, it will not be the same and not in a good way

  • 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

  • Ok so this would have been 5 stars but had to knock a couple off for the following reasons. First of all when browning the chicken DO NOT cook on high unless you want your house to turn into a hot box with all the smoke. Instead cook on low for about 10 mins per side. I did as the chef instructed and it smoked like crazy. The other thing is this dish is way too spicy for me. The peppers ruin the dish.

  • This is a tasty recipe thats 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. Its 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.

  • 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.

  • Way to much lemon and I only used 1. Other than that this was a tasty different dish.

  • This is a great recipe. I made it with cherry peppers, minus the beans since I did not have any in the house, and it was absolutely delicious. I had enough for leftovers which I made over white rice. This was even better as the rice absorbed the delicious sauce. Going forward, Ill make it with white rice.

  • Made it exactly as written then served it in bowls over couscous so it ate as a kind of soup. Absolutely delicious. Even my picky children liked it (They just didnt eat the peppers.) But the broth was so tasty

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

  • I did not care for this recipe.

  • This came out very pretty and tasted lovely. The only thing I did different was using a 12oz jar of red and yellow fire roasted peppers and a 12oz jar of roasted whole Piquillo peppers because I couldnt find cherry peppers. I quartered them to keep in proportion with the artichokes. Cesar Salad with crispy bread and a glass of wine made for a pleasant evening Thanks Chef *you know its good when the BF makes leftovers for his lunch ;)

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

  • I have made this a few times, each time making minor changes. I recommmend you cut back to 1 tsp. black pepper and add more at the end if desired. I have made it with hot cherry peppers and peppadews but my favorite pepper for this is Mezzetta Sweet Cherry Peppers (they are mildly hot so I double the amount called for). This recipe is awesome. We love spicy food so we always try Chef Johns recipes. We are rarely disappointed. Im fixing it again tonight adding small red potatoes.

  • Had good flavor

  • Cut back the red pepper to teaspoon, substituted peppadews for cherry peppers and added a sweet red pepper. Absolutely delicious

  • I used canned artichoke hearts to save time. Otherwise followed as written. Family enjoyed including kiddos. Will definitely make this one again.

  • My family didnt like this. served it with rice.

  • Definitely cook the chicken low and slow instead. Other than that a wonderful recipe.

  • Yummy.

  • Put it over rice

  • Wow Another great one for our family. Its definitely a more citrusy flavor with the lemon and artichokes, but the flavor in my opinion is killer As you know, Chef John likes heat so take that into consideration when you chose your peppers and amount of pepper flakes. Ive learned how to adjust his amount to my family. But it youre looking for a light soup with some well flavored chicken, this is it

  • I made this recipe with yellow peppers (because that was what we had) and used chicken thighs, bone in. Husband and I were over the moon The flavor was delicious, unusual and just the right amount of heat. The depth of flavors was a surprise. We will definitely make again ...maybe tonight.

  • Followed the recipe closely. The meat had great flavor When I asked my two kids (19 and 15) if I should make it again, I didnt get much response either way. Thats typical of them. Next time I might serve it less like a soup, more like a meat with side of vegs. Hmmm.... How can I re-use all the delicious broth/ sauce I have left over? Marinate chicken breasts and then grill?

  • Lovely recipe, would make this again. It felt healthy and was a great winter warming meal.

  • No Changes Needed to this dish. I will happily Make this again.

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

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