Mediterranean Style Braised Lemon Chicken Legs With Artichoke Hearts Recipe Video
This delicious and easy chicken recipe is great example of how a few simple ingredients can come together to create an incredibly complex and flavorful dish
Summary
Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
Chicken leg sections - 4
Canned whole artichoke hearts - 10, cut in half
Cherry peppers - 2 cups
Lemons - 2, juiced
Yellow onion - 1
Garlic - 4 cloves
Thyme - 8 sprigs
Salt - 1 teaspoon
Pepper - 1 teaspoon
Hot pepper flakes - 1/2 teaspoon
Olive oil - 1 tablespoon
Chicken stock - 1 quart
Directions
GETTING READY
1) Preheat oven to temperature of 375 degrees.
MAKING
1) Place a dutch oven over high heat and add the olive oil.
2) Sear and brown the chicken.
3) Remove the chicken and in the same pan, add the onion and salt and pepper. Cook the onions for a few minutes till they are soft.
5) Add the garlic and cook for 1 minute.
6) Add the chicken stock and stir. Bring the mixture to a simmer and turn the heat off.
7) Add the lemon juice and put the chicken legs back in.
8) Add the artichokes and cherry peppers.
9) Add the fresh thyme.
10) Cover the dutch oven and put it in the oven.
11) Roast the ingredients in the preheated oven for 60 minutes.
12) Remove the dutch oven from the oven and uncover it. Let it sit for a minute or two.
FINALIZING
13) Remove the chicken from the stock and vegetables. Set it aside.
14) Add the Italian butter beans and stir well.
SERVING
15) Divide the chicken legs between serving plates and divide the vegetables and stock equally between the plates. Serve while still hot. Toasted bread makes a good accompaniment.
1) Preheat oven to temperature of 375 degrees.
MAKING
1) Place a dutch oven over high heat and add the olive oil.
2) Sear and brown the chicken.
3) Remove the chicken and in the same pan, add the onion and salt and pepper. Cook the onions for a few minutes till they are soft.
5) Add the garlic and cook for 1 minute.
6) Add the chicken stock and stir. Bring the mixture to a simmer and turn the heat off.
7) Add the lemon juice and put the chicken legs back in.
8) Add the artichokes and cherry peppers.
9) Add the fresh thyme.
10) Cover the dutch oven and put it in the oven.
11) Roast the ingredients in the preheated oven for 60 minutes.
12) Remove the dutch oven from the oven and uncover it. Let it sit for a minute or two.
FINALIZING
13) Remove the chicken from the stock and vegetables. Set it aside.
14) Add the Italian butter beans and stir well.
SERVING
15) Divide the chicken legs between serving plates and divide the vegetables and stock equally between the plates. Serve while still hot. Toasted bread makes a good accompaniment.
Editors Review
A Gourmet chicken recipe fit for any formal sit down meal. I made this dish for a dinner party that I hosted for my husband's clients and it was so spectacular, that everyone thought I had ordered it from a classy restaurant. Its easy yet elegant with great combination of fresh and simple flavors.Comments
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