Go Back
Print

Greek Braised Lemon Chicken with Artichokes " Kotopoulo Lemonato"

Add this to your monthly meals for your family or guests. It's quick with a simple serving of rice.

Course dinner
Cuisine Greek
Keyword artichokes, chicken, dinner, rice
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 1 package of six thighs, bone in
  • 1 package of six chicken legs, bone in
  • 2 cans of artichokes in water or 2 packages frozen-thawed
  • 2 tablespoons olive oil
  • 1 cup fresh lemon juice
  • 1 cup white wine
  • salt and pepper

Instructions

  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.

Recipe Notes

The white wine can be substituted with a broth. The artichoke sauce can be thickened with flour, cornstarch or tapioca. This dish can be made the day before, and re-heated.