Lemon Chicken With Marjoram And Artichokes
- 25m Prep Time
- 45m Cook Time
- 1h 10mReady In
A flavorful chicken dish with artichokes, marjoram, and lemon, braised in white wine and sherry vinegar. Perfect for a hearty dinner.
Ingredients
- 4 chicken legs separated into drumsticks and thighs
- 29.6 ml plain (all-purpose) flour
- 29.6 ml olive oil
- 2 onions finely chopped
- 1 clove garlic crushed
- 4.93 ml paprika
- 1 bay leaf
- 100 ml white wine
- 29.6 ml sherry vinegar
- 250 ml chicken stock (bouillon)
- 2 large globe artichokes cooked and quartered
- 29.6 ml marjoram chopped
- 2 lemons juiced
- 14.8 ml flat-leaf parsley chopped
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 13 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 297 mg
- Iron: 9.31 mg
- Magnesium: 104 mg
- Phosphorus: 247 mg
- Potassium: 931 mg
- Zinc: 1.8 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml plain (all-purpose) flour
- 29.6 ml olive oil
- 4.93 ml paprika
- 1 bay leaf
- 100 ml white wine
- 29.6 ml sherry vinegar
- 250 ml chicken stock (bouillon)
- sea salt
- freshly ground black pepper
Prepare
- 4 chicken legs, separated into drumsticks and thighs
- 2 onions, finely chopped
- Crush 1 clove garlic
- 2 large globe artichokes, cooked and quartered
- Chop 29.6 ml marjoram
- Juice 2 lemons
- Chop 14.8 ml flat-leaf parsley
Let's Cook
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Step 1.
Lightly dust the chicken drumsticks and thighs with flour, then season with salt and pepper.
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Step 2.
Heat the olive oil in a large, heavy saucepan over high heat. Add the chicken pieces and cook for 5–6 minutes, turning frequently, until a golden crust has formed.
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Step 3.
Reduce the heat to medium. Add the finely chopped onions, crushed garlic, paprika, and bay leaf. Cook for 3–4 minutes, stirring, until the onions are softened but not coloured.
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Step 4.
Pour in the white wine and sherry vinegar, letting the wine bubble and reduce for 1–2 minutes. Then add the chicken stock.
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Step 5.
Cover the pan with a lid and cook over low heat for about 30 minutes, stirring halfway through.
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Step 6.
Just before serving, stir in the cooked artichoke quarters, chopped marjoram, and lemon juice. Season with salt and pepper to taste, sprinkle with chopped parsley, and serve immediately.