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Lemon and Oregano Chicken

Nancy Fuller
  • 75 minutes
  • Serves 8 to 10

INGREDIENTS

1

4- to 4 1/2-pound chicken, cut into 10 pieces

2 cloves

Garlic

2

Leeks, medium

1/2

Lemon

5 tbsp

Oregano, fresh leaves

3

Shallots

1 1/2 cups

Chicken broth or stock

1

Kosher salt and ground black pepper

2 tbsp

Olive oil

3 tbsp

Butter, unsalted

1/3 cup

White wine, dry

1 14 ounce can

Artichoke hearts in water, whole