Love this---nice flavor combination.
4 bone-in skin on chicken thighs
2 tab of Avocado oil
3 minced garlic cloves
1 small onion--sliced
frozen artichoke hearts you have cooked about 14 ounces
1/2 cup of mixed green and black olives
1 lemon thinly sliced
1 & 1/2 cup chicken broth
1 teaspoon dried oregano
salt and pepper
Optional a pinch of red pepper flakes
Heat oil in large pan. Meanwhile salt and pepper your chicken. Place chicken skin side down and fry until browned about 5 minutes. Flip and cook the other side about 3 minutes or until browned to your liking.
Remove chicken setting it aside. Place onion in pan cooking a few minutes and adding the garlic. Cook until onion is softened. 3 minutes or so.
Add a half cup of broth and let it reduce a bit--2 minutes or so.
Add the rest of the broth , the oregano, artichokes, olives and lemon (and pinch of red pepper flakes if using. Mix well.
Add the chicken thighs with the skin side up. Cover and simmer about 20 minutes or until done (chicken is done at around 165-170 degrees F internal temperature).
