Tuesday, 16 June 2015
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| Braised Chicken and Artichoke Hearts with Lemon, Cherry Peppers and Thyme |
Even although there are not a whole lot of extraordinary substances on this braised hen dish, the ones used on this recipe offer a wide range of textures and tastes.
Ingredients :
- 1 tablespoon olive oil
- 4 hen leg quarters
- 1 yellow onion, chopped
- four cloves garlic, chopped
- 1 tablespoon clean ground black pepper
- 1 teaspoon salt
- ½ teaspoon pink pepper flakes
- 1 quart bird stock or low-sodium broth
- 10 canned artichoke hearts, tired and halved
- 2 cups cherry peppers
- 2 lemons, juiced
- eight sprigs fresh thyme
- 1 (sixteen ounce) can butter beans, drained
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H30M |
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Notes :
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