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  • Chicken With Lemon And Artichoke Hearts

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    Chicken With Lemon And Artichoke Hearts
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 x Chicken joints, skinned
    • 1 med -size onion, peeled and minced
    • 1 Tbsp. Sunflower oil, (15ml spoon) Thinly grated rind of 1 and juice of 2 lemons
    • 1 x 8 ounces can butter beans, (228g)
    • 1 x 14 ounces ca artichoke hearts, liquid removed (397 g)
    • 1 Tbsp. Minced parsley, (15ml spoon)

    Directions

    1. 1. Flash the chicken joints under a warm grill till sealed on both sides. Soften the onion in the oil in a flameproof casserole, and add in the chicken joints.
    2. 2. Add in the lemon rind and juice to the casserole with the butter beans and the liquid from the can.
    3. 3. Cover, and simmer for 20-30 min turning occasionally.
    4. 4. Add in the artichokes and cook for another 10 min.
    5. 5. Sprinkle with parsley and serve.
    6. NOTES : Chicken has always been looked on as a low-fat meat, and when it has been skinned, even more of the fat disappears. With the lemon and artichokes this is a casserole for summer-time eating. The butter beans thicken the sauce and add in fibre.

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