Makes 4 Portions of Italian-Style Braised Chicken and Artichoke Hearts
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 1 large whole chicken, cut into serving size pieces
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 (14-oz) can butter beans, drained
- 2 red bell peppers, cut in 2-inch pieces
- 1 lemon, juiced
- 1 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp hot pepper flakes
- 1 cup water
- 1 quart chicken stock or broth
- 2 (14-oz) cans artichoke hearts, drained
Preparation:
Season chicken pieces generously with salt and fresh ground black pepper. In a large Dutch oven with a lid (or other heavy pot), heat the olive oil over medium-high flame. When the oil is hot, brown the chicken well (in batches, if necessary). Reserve browned chicken, and add the onions, garlic, and 1 tsp salt. Reduce the heat to medium, and sauté for 2-3 minutes.Add the chicken back in, top with the rest of the ingredients, and then the artichoke hearts. Bring to a simmer, cover and cook for 1 hour, stirring occasionally, until the chicken is fork-tender. Turn off heat, and taste for salt and pepper. Serve the chicken and artichoke hearts in bowls, topped with the broth.
