MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crispy Chicken Stew With Lemon, Artichokes, Capers & Olives
 Categories: Poultry, Citrus, Vegetables, Wine, Herbs
      Yield: 4 Servings
 
      1 tb Granulated garlic
      1 ts Sea salt
      1 ts Dried oregano
      2 lb Chicken thighs;
           - bone-in, skin-on
      2 tb Ghee or olive oil
    1/2    Red onion; peeled, chopped
      2 cl Garlic; minced
    1/4 c  Capers with brine
    1/2    Lemon; thin sliced
    1/4 c  White wine
      3 c  Chicken bone broth
      2 c  Canned artichoke hearts
      1 c  Kalamata olives
  1 1/2 ts Fresh oregano; chopped
 
  In a large bowl, combine the granulated garlic, 1/2 ts sea salt,
  and 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 ts 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.
  
  Do Ahead:

  The stew or any leftovers can be refrigerated for up to 1 week, or
  frozen for up to 6 months.
  
  Recipe FROM: Bare Bones Broth Cookbook by Katherine & Ryan Harvey
  
  Recipe FROM: Epicurious, Jan 2016
  
  Formatted by: Dave Drum, May 11, 2017
  
  Uncle Dirty Dave's Archives
 
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