Chicken thighs are dark meat and more flavorsome than chicken breast, so good for this recipe. I used skinless, bone-in thighs. Everything goes in one pot and it takes only 30 minutes to cook. Artichokes were canned, peas and edamame beans (shelled) were frozen and I confess I used pre-sliced onions, so this recipe involves hardly any preparation. I am serving this dish with sweet potato rosti to soak up the juices.
1 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
4 x chicken thighs (skinless and bone-in)
1 large onion – chopped
2 cloves of garlic – minced
1 1/2 cups organic vegetable broth
1 x 14oz can of quartered artichokes (Reese brand)
4 oz frozen peas
4 oz frozen shelled edamame beans
Heat seasoned oil in a cast iron casserole dish.
When sizzling add chicken thighs and sear until a little browned on either side, then remove to a plate.
Add onions to casserole dish and when beginning to soften add garlic.
Next, pour in the vegetable broth and stir to loosen any lovely brown bits at the bottom of the pan.
Place chicken back in the pot, then add artichokes.
Bring to a boil and then simmer for 25 minutes.
Then add peas and edamame beans and cook for a further 5 minutes.