Slow-Roasted Chicken with Artichokes, Peas, Tomatoes, and Potatoes

February 9, 2024

A Heartwarming Delight: Slow-Roasted Chicken with Artichokes, Peas, Tomatoes, and Potatoes

This Valentine's Day, treat your loved one to a heartwarming and flavorful Slow-Roasted Chicken dish that's perfect for a romantic dinner at home. This recipe combines tender chicken, savory artichokes, sweet peas, juicy tomatoes, and perfectly roasted potatoes, creating a delightful and comforting meal that's sure to impress.

INGREDIENTS

4 globe artichokes
1 lemon, halved
1 tbsp plain flour
1 tbsp freshly squeezed lemon juice
olive oil
4 chicken legs or 6 chicken thighs
2 red onions, quartered then sliced
2 ¼ lbs (1 kg) ripe tomatoes, peeled, seeded and finely chopped; or 400 g canned chopped tomatoes
1 tsp sugar
1 handful of fresh parsley, chopped
1 tsp salt
¼ tsp pepper
2 ¼ lbs (1 kg) potatoes, peeled and quartered
3 ½ cups frozen peas or 7 cups fresh peas

RECIPE

Cut off the artichoke stems about 2 inches from the base, trim the bases, remove all the thick green leaves and the chokes, leaving only the cup-shaped hearts. Cut these in half and rub with the lemon halves to prevent discolouration. Place them in a bowl of water mixed with the flour and lemon juice. Leave aside until ready to be used.
Pour a little olive oil into a non-stick pan and brown your chicken pieces. Remove them from the pan.
Add the onion and cook over low heat for 5 minutes, stirring occasionally until softened.
Add the tomatoes, sugar, parsley, salt and pepper.
Return the chicken pieces and gently simmer for 30 minutes.
Add the artichoke hearts, potatoes and peas. Cover and simmer for 1 hour until the vegetables are tender and the sauce has reduced.

NOTE: An easier method to cook the above meal is to put all the ingredients into a baking dish and mix thoroughly. Cover the dish and then bake in the oven for about an hour at 350˚F. NOTE: Frozen artichokes are now available and can be substituted for the fresh ones, especially when the latter are not available.