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