For a vegetarian version, you can leave out the chicken, reduce simmering time to 10 minutes and serve over quinoa for a complete, healthy meal.
Artichoke and Lima Bean Stew
4 chicken thighs, skin on, bone in
1/2 jar artichoke hearts, marinated in olive oil and spices
1 c. frozen lima beans
1 can diced tomatoes, undrained (I like using the fire roasted ones)
Salt and pepper
1. Heat 2 tbsp olive oil in a large dutch oven over medium high heat. Brown chicken thighs, skin side down, about 5-7 minutes until golden. Flip and brown for another 5 minutes. Remove from pan.
2. Add artichoke hearts, lima beans and tomatoes to pan. Pour in about 2 tbsp of the artichoke marinade. Put chicken thighs, skin side up, on top of veggies. Bring to a boil, then simmer for 30 minutes, until a thermometer reads 150 F for the chicken.
3. Serve with some baguette slices to mop up the juices.
Linked at Beyond the Peel