Braised Chicken with Artichokes and Peas
Braised Chicken with Artichokes and Peas is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Put flour in a shallow bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPut 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 but not smoking, then sauté chicken, skinned sides down first, turning over once, until deep golden brown, 6 to 8 minutes total.
Transfer to a plate (chicken will not be fully cooked).
Add onion with remaining tablespoon oil to skillet and cook over moderate heat, stirring, until golden brown around edges, about 6 minutes.
Add wine and boil, stirring and scraping up any brown bits, 1 minute.
Stir in broth, artichokes, and remaining 1/2 teaspoon salt.
Return chicken to skillet along with any juices from plate and bring to a boil over high heat.
Cover skillet and reduce heat, then simmer until chicken is tender, about 25 minutes.
Stir in peas and simmer, covered, 5 minutes.
Transfer chicken to a shallow serving dish.
Stir parsley and remaining 1/4 teaspoon pepper into artichoke mixture, then spoon over chicken.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.