Savory Braised Chicken With Artichokes and Peppers
A comforting and flavorful dish featuring tender chicken, vibrant artichokes, and sweet bell peppers, perfect for family dinners or special occasions.
Servings: 4 servings
Equipment
- Large Pot or Dutch Oven
- Tongs
Ingredients
Main Ingredients
- 4 pieces Bone-in, skin-on chicken thighs Approximately 4 thighs for optimal flavor and moisture.
- 1 can (14 ounces) Artichoke hearts Drained and rinsed.
- 2 medium Bell peppers Preferably one red and one yellow, sliced into strips.
- 1 large Onion Finely chopped.
- 3 cloves Garlic Minced.
- 2 cups Low-sodium chicken broth For braising the chicken and vegetables.
- 2 tablespoons Extra virgin olive oil For browning the chicken and sautéing the vegetables.
- 1 teaspoon Dried thyme Herb for flavor.
- 1 teaspoon Dried oregano Herb for flavor.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
- Season chicken thighs with salt and pepper, then sear skin-side down for 5-7 minutes until golden brown.
- Flip chicken and sear the other side for 5 minutes, then remove from pot and set aside.
- Add chopped onion to the pot and sauté for 3 minutes until translucent.
- Add minced garlic and sauté for an additional minute until fragrant.
- Add sliced bell peppers and cook for 4-5 minutes until softened.
- Return chicken to the pot and add drained artichoke hearts.
- Pour in chicken broth, ensuring everything is well-covered.
- Sprinkle thyme and oregano, stir gently, and adjust seasoning if needed.
- Bring to a simmer, reduce heat to low, cover, and braise for 30-35 minutes.
- Check chicken for doneness (internal temperature of 165°F), and let rest before serving.
- Serve hot, spooning sauce and vegetables over the chicken.
Notes
For variations, consider adding olives, red pepper flakes, or different vegetables. Serve with couscous or quinoa for a complete meal.