INGREDIENTS
3
lbs Chicken thighs and legs
1 tbsp
Garlic
1
Lemon
2 tbsp
Oregano, fresh leaves
1
14- ounce can Progresso artichoke hearts
2 tbsp
Shallot
1/2 cup
Moroccan olives, oil-cured pitted
2 tbsp
Non-pareil capers
3/4 tsp
Sea salt
2 tbsp
Champagne or white wine vinegar
2 tbsp
Olive oil, extra virgin