Slow-Roasted Chicken with Artichokes, Peas, Tomatoes, and Potatoes
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 peasRECIPE
- 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.
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Recipe from Sweet Greek by Kathy Tsaples. Copyright © 2023 by Kathy Tsaples.