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Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives

Steph Gaudreau
  • 2018 minutes
  • Serves 4

INGREDIENTS

3 cups

Chicken bone broth

2

lbs Chicken thighs, bone-in skin-on

2 cups

Artichoke hearts, canned

1 tbsp

Garlic, granulated

2

Garlic cloves

1/2

Lemon

1 tsp

Oregano, dried

1 1/2 tsp

Oregano, fresh

1/2

Red onion

1/4 cup

Capers with brine

1 cup

Kalamata olives

1 tsp

Sea salt

2 tbsp

Ghee or olive oil

1/4 cup

White wine