Chicken with Lemon, Artichokes, Capers, and Olives

January 8, 2020
Created by Harmons
45 minutes
Serves 4
  • 2 cloves garlic, mashed
  • 1 tsp dried oregano
  • 2 Tbsp olive oil, divided
  • 1 1/2 lb boneless skinless chicken thighs
  • Salt and freshly ground pepper
  • 1/2 onion, sliced
  • 2 cloves garlic, minced
  • 1/4 cup capers with brine
  • 1/2 lemon, thinly sliced
  • 1/4 cup white wine such as vermentino or pino grigio
  • 2 cups low sodium chicken broth
  • 2 cups artichoke hearts, drained
  • 1 cup green olives, pitted and halved
  • 1 1/2 rsp chopped fresh oregano

In a bowl, combine garlic, oregano, and 1 tablespoon oil. Add chicken thighs, season with salt and pepper, and toss chicken until well coated. Let marinate, 1-4 hours.

In a heavy bottom Dutch oven over medium-high heat, add remaining 1 tablespoon oil. When oil shimmers, add chicken and cook until browned on one side, 6-8 minutes. Turn chicken over and cook until browned on other side, 6-8 minutes. Transfer chicken to a plate to rest.

In same Dutch oven over medium-high heat, add onion, garlic, and capers and cook until onions begin to soften, stirring occasionally, about 5 minutes. Add lemon slices. Add wine and stir to loosen any browned bits stuck to bottom. Bring to a simmer and let cook until wine is almost evaporated, about 5 minutes.

Add broth, return chicken to Dutch oven, and bring to a simmer. Cook for 5 minutes. Add artichoke hearts and olives, season with salt and pepper, and continue to cook until chicken reaches 165°, about 10 minutes.