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Chicken with Lemon and Artichoke Hearts

6 Chicken Joints
1 Onion
15 ml Sunflower oil
2 Lemons
228 g Butter beans
397 g Artichoke hearts
15 ml Parsley


Skin the chicken joints, peel and chop the onions, drain the artichoke hearts.

Flash the chicken joints under a hot grill until sealed on both sides. Soften the onion in the oil in a flameproof casserole and add the chicken joints. Add the lemon rind and juice to the casserole with the butter beans and the liquid from the can. Cover and simmer for 20-30 minutes turning occasionally. Add the artichokes and cook for another 10 minutes. Sprinkle with parsley and serve.


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