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