Chicken thighs are dark meat and more flavorsome than chicken breast, so they are the meat of choice for this recipe – preferably skinless with bone in to cut down on fat. I used a slow cooker to draw even more flavor but softened the onions and garlic and seared the thighs before putting them in the slow cooker. The amount of broth I used was minimal – half a cup. The chicken thighs were cooked on high for 2 hours, then low for 4 hours. The artichokes, peas and edamame beans were added later in the process – half an hour before the 6 hours were up. I served it with rice – actually a blend of rices (Select Rice brand – Royal Blend – see my ‘Shop’ page to order)
2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
1 large onion – chopped
2 cloves of garlic – minced
4 x chicken thighs (skinless and bone in)
1/2 cup chicken broth (chicken bone broth if possible)
1 x 14oz can of quartered artichokes
4 oz frozen peas
4 oz frozen shelled edamame beans
Heat 1 tbsp. seasoned oil in a cast iron casserole dish.
Add onions and let brown and soften for a little bit before adding the garlic, then remove and place in the slow cooker.
Pour the other 1 tbsp. seasoned oil into the casserole dish and when sizzling add chicken thighs and sear until a browned on either side, then add them to the slow cooker.
Pour the broth into the casserole dish and stir to loosen any lovely brown bits at the bottom of the pan. Add to slow cooker.
Cook in slow cooker on high for 2 hours, then turn down to low.
After 5 1/2 hours place artichokes, peas and edamame beans in the slow cooker. Cook for 1/2 an hour. Serve immediately.