Comida Kraft
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Chicken with Artichokes and Herbs

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What You Need

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Make It

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  • In a bowl, combine the artichokes with enough cold water to cover and add the lemon juice. Set aside until needed. Dredge the chicken legs in the flour, shaking off any excess and set aside. In a skillet over medium heat, warm 1/4 cup of the olive oil. Add the chicken legs and cook until browned on all sides. Remove the chicken from the pan and discard the olive oil.
  • In the same pan, over medium heat, warm the remaining olive oil. Add the shallots and cook 5 minutes, or until translucent. Add garlic, thyme, basil and bay leaves and cook for 5 more minutes.
  • Add the chicken back into the pan and deglaze with the white wine. Cook over high heat until the wine is nearly evaporated, about 3 minutes. Add the stock and the artichokes, season with salt and pepper. Cook 25 minutes, or until the chicken is tender and the artichokes are soft. Stir in the honey and season with salt. Serve hot, garnish with toasted sesame seeds if desired.


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