Braised Chicken with Baby Artichokes and Lemon

Braised chicken with baby artichokes and lemon, rosemary, and capers. The perfect cozy, dutch oven winter meal!


Servings: 4-6

  • 2 pounds bone-in chicken, cut up
  • kosher salt and pepper
  • 2 tbsp olive oil
  • 1 large shallot, peeled and thinly sliced
  • 2 tsp minced or crushed garlic
  • 3/4 cup white wine
  • 2 1/2 cups chicken broth
  • 2 sprigs fresh rosemary, finely chopped
  • 2 lemons
  • 8-10 fresh baby artichokes
  • 2 tbsp capers, or to taste
  • 1-2 tbsp flat leaf parsley, finely chopped


  1. Preheat oven to 375 degrees.
  2. Season both sides of each piece of chicken with salt and pepper.
  3. Heat olive oil over medium high heat in dutch oven.
  4. Brown chicken on both sides, skin side down first, working in batches. Remove chicken and set aside.
  5. Remove excess oil from dutch oven leaving approximately 2 tablespoons.
  6. Add shallots and sauté over medium low heat until they start to soften. Add garlic, sautéing for 1 minute until fragrant.
  7. Add white wine, simmering until reduced by half, then add chicken broth and rosemary.
  8. Return chicken to dutch oven and cover and place in preheated oven. Cook for approximately 45 minutes.
  9. While chicken is cooking, prepare baby artichokes. Cut up 1 lemon and place in a medium sized bowl filled with cold water. Peel back tough outer leaves of each baby artichoke, trim top third off, and cut into quarters. Place in acidulated water to prevent discoloration.
  10. Slice second lemon. Remove chicken from oven and add drained baby artichokes, lemon slices, and capers. Cover and return to oven. Cook for an additional 35-40 minutes or until artichokes are fork tender. Garnish with parsley and serve.
Prep Time: 20 minutes
Cook Time: 1 hour and 20 minutes
Total Time: 1 hour and 40 minutes