Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives Recipe

Name: Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives
Prep time: 10 min
Cook time: 2 h 40 min
Total time: 2 h 50 min
Yield: 4 servings
Ingredients: 1 tablespoon granulated garlic; 1 teaspoon sea salt; 1 teaspoon dried oregano; 2 pounds bone-in, skin-on chicken thighs; 2 tablespoons ghee or olive oil; 1/2 red onion, peeled, and chopped; 2 garlic cloves, minced; 1/4 cup capers with brine; 1/2 lemon, thinly sliced; 1/4 cup white wine; 3 cups Chicken Bone Broth; 2 cups canned artichoke hearts; 1 cup Kalamata olives; 1 1/2 teaspoons chopped fresh oregano

Ingredients

1 tablespoon granulated garlic
1 teaspoon sea salt
1 teaspoon dried oregano
2 pounds bone-in, skin-on chicken thighs
2 tablespoons ghee or olive oil
1/2 red onion, peeled, and chopped
2 garlic cloves, minced
1/4 cup capers with brine
1/2 lemon, thinly sliced
1/4 cup white wine
3 cups Chicken Bone Broth
2 cups canned artichoke hearts
1 cup Kalamata olives
1 1/2 teaspoons chopped fresh oregano

PREP TIME 10m	COOK TIME 2h40m	TOTAL TIME 2h50m
YIELD 4 servings

Instructions

In a large bowl, combine the granulated garlic, 1/2 teaspoon of the sea salt, and the dried oregano.
Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside.
You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours.
When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat.
Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry.
Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown.
Turn the chicken thighs and brown on the opposite side for 5 minutes.
Remove from the skillet and set aside.
In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon sea salt.
Cook for 5 minutes, stirring occasionally.
Add the lemon slices.
Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom.
Bring to a simmer and let cook for 5 minutes.
Add the chicken broth, return the thighs to the skillet, and bring to a simmer.
Simmer for 5 minutes.
Add the artichoke hearts and olives and continue simmering for 10 minutes.
Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop.
Add the chicken meat back into the skillet and stir to distribute evenly.
To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano.