Braised Greek Lemon Chicken with Artichokes ” Kotopoulo Lemonato”

by Mary Papoulias-Platis

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Braised chicken has to be one of my favorite fall dishes to prepare for my family. It’s perfect for a large crowd or at any party or event.  Here, I have accompanied it with Greek pilaf (rice), but it can easily be served alone, with a vegetable, pasta or a Greek salad. The liquid that the chicken is cooked in,  is equal portions lemon juice and white wine. Artichokes can be fresh, frozen or canned in water. Keep these few ingredients in your freezer for a quick last minute dinner.

I use chicken thighs because they stay moist in this cooking method. The thighs with the bone in also stay together and not fall apart during the cooking time.


Braised Greek Lemon Chicken with Artichokes - " Kotopoulo Lemonato"
This is an old-time favorite of our family from my mother-in-law Helen. Easy and quick to get on the table.
Recipe type: Dinner
Cuisine: Greek
Serves: 6
  • 1 package thighs (6)
  • 1 package chicken legs (6)
  • 2 cans artichokes in water or 2 packages frozen-(thawed)
  • 2 tablespoons olive oil
  • 1 cup fresh lemon juice
  • 1 cup white wine
  • salt and pepper
  1. Wash and pat dry the chicken thighs and legs. Sprinkle with salt and pepper.
  2. In a deep Dutch oven place 2 tablespoons of olive oil in the pan and brown all the pieces 3-4 at a time. Do not overcrowd. Drain on paper towels.
  3. Continue until all the chicken has been browned on all sides.
  4. Place the chicken back in the pot, and add the lemon juice and wine. Bring to a boil, and simmer for 45-50 minutes, until chicken is done.
  5. Remove chicken from pot, leaving in the liquid.
  6. Add the artichokes and cook for 15 minutes or until artichokes have absorbed some of the juices.
  7. Add the chicken back to the pot and reheat on low.
  8. Serve with rice, beans or pasta.
Can be made the day before, and re-heated.



Techniques on how to make Braised Chicken

Place chicken in the pot and brown on all sides. Drain on paper towels. Do not crowd.

Once all the chicken is browned,  return it to the same pot and add the fresh lemon juice and wine.

Bring to a boil, reduce to a simmer and braise for 45-50 minutes, until cooked.

After the chicken is cooked remove from the pot.  Add the artichokes. Cook on low until the artichokes are tender, and juice becomes thick.

Add chicken back into the pan to warm.

Enjoy with rice pilaf,vegetables, or a salad.

© 2011 – 2019, Mary Papoulias-Platis. All rights reserved.

{ 4 comments… read them below or add one }

1 Marcin

Looks very good. I never made anything with artichokes but I am going to reproduce your dish. Very nice pictures.

2 Marilyn

IT WAS A BIG HIT! Great recipe Mary!!

3 Mary Papoulias-Platis

Marilyn, I’m so happy you made it! This is my mom’s old recipe we have made for years. Best, Mary

4 the food dude

This looks so good! I’ve always liked Greek food, so full of flavor and healthy.

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