Chicken with Lemon And Artichoke Hearts

Ready in 1h

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rind of 1 lemon; Thinly grated
1 medium onion; peeled
6 Chicken joints skinned
1 tb parsley; Chopped, 15 mL
1 14-oz can artichoke
1 8-oz can butter beans
1 tb Sunflower oil; (15ml spoon)

Original recipe makes 6

Original recipe makes 6 Servings


You've adjusted the recipe from 6 (as originally posted) to 6 Servings. The ingredients above reflect 6 Servings, but the instructions reflect the as-posted 6. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

1. Flash the chicken joints under a hot grill until sealed on both sides. Soften the onion in the oil in a flameproof casserole, and add the chicken joints. 2. Add the lemon rind and juice to the casserole with the butter beans and the liquid from the can. 3. Cover, and simmer for 20-30 minutes turning occasionally. 4. Add the artichokes and cook for another 10 minutes. 5. Sprinkle with parsley and serve. 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 fibre.

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