Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives
We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out some of the fat and crisp the skin to perfection. If you and your family enjoy Greek flavors as much as we do, then this stew will quickly become a favorite in your household.
- 1 tbl granulated garlic
- 1 tsp sea salt
- 1 tsp dried oregano
- 2 pounds bone-in, skin-on chicken thighs
- 2 tbls ghee or olive oil
- 1/2 red onion, peeled, and chopped
- 2 garlic cloves, minced
- 1/4 c. capers with brine
- 1/2 lemon, thinly sliced
- 1/4 c. white wine
- 3 c. Chicken Bone Broth (N.B. Chicken broth will do in a pinch but bone broth has a more earthy flavor)
- 2 c. canned artichoke hearts
- 1 c. Kalamata olives
- 1 1/2 tsp chopped fresh oregano
Preparation time 140mins
Cooking time 200mins
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 (Note, I leave the thighs whole as in the picture). 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.
The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.
You'll also love
- Italian Pork Chop Sheet-Pan Dinner 4.5/5 (6 Votes)
- Lemon Blueberry Pound Cake Recipe... 4.5/5 (6 Votes)
- Crispy Parmesan-Roasted Butternut... 4.5/5 (6 Votes)
- Artichoke & Red Bean Dip with... 4.5/5 (6 Votes)
- Jamie Oliver's Easy Orange-Carrot... 3.7/5 (198 Votes)
- Greek Salad (no lettuce) 4.1/5 (38 Votes)