Braised Chicken with Artichokes and Peas

Braised Chicken with Artichokes and Peas
Photo by Romulo Yanes

Ingredients

  • 1 (14-ounce) can artichoke hearts
  • 1 tablespoon fresh flat-leaf parsley
  • 4 large chicken thighs with skin and bone (2 lb total)
  • ½ cup dry white wine
  • ½ cup reduced-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 large onion
  • + 4 more ingredients
    • 1 cup frozen baby peas
    • ¼ cup all-purpose flour
    • 1 teaspoon salt
    • ½ teaspoon black pepper

Put flour in a shallow bowl. Pat chicken dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, then dredge, 1 piece at a time, in flour, shaking off excess. Transfer to a sheet of wax paper as coated. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot ...

View full recipe at Epicurious

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