Serve this dish in shallow bowls with the vegetables and juices poured over the top. Add a tossed green salad with a quarter of an avocado per person, dressed with vinaigrette, and you have a wonderful meal.
Recipe from Dr. Hyman
- Prep: 15 m
- Cook: 30 m
- Total: 45 m
- Servings: 4
- 8 chicken thighs bone-in, skin-on
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic granulated
- 1 medium onion
- 2 1/2 tbsp olive oil extra virgin, divided
- 3 cloves garlic finely chopped
- 15 oz artichoke hearts canned, water-packed, drained
- 4 oz olives pitted Greek, mixed
- 1 1/2 cups chicken broth low-sodium
- 2 tbsp oregano fresh, chopped leaves (or 2 tsp dried)
- 1 large lemon sliced into thin rounds
- 2 tbsp water
- 1 tbsp arrowroot starch
- Trim any excess fat from the chicken thighs. Season the chicken with the salt, pepper, and granulated garlic.
- Cut the onion in half through the root end. Peel, then lay the onion flat on a cutting board and slice crosswise into thin half-moons.
- Heat 1 1⁄2 tablespoons of the oil in a heavy, wide-mouthed pan (3- to 4-quart braiser or sauté pan with a lid) over medium heat. When the oil is hot, add the chicken, skin side down. Cook until the skin is crisp and golden brown, 7 to 9 minutes. Remove the chicken thighs from the pan to a plate or rimmed baking sheet and set aside.
- To the same pan, add the onions and cook until softened, 3 to 4 minutes. Then add the chopped garlic and cook 1 minute more. Add the artichoke hearts, olives, broth, remaining olive oil, and oregano. Add the chicken thighs back into the pan and top the chicken with the lemon slices.
- Bring the mixture to a strong simmer, put the lid on, and reduce the heat to medium-low. Simmer over low heat for 12 to 13 minutes or until the thighs reach an internal temperature of 165°F when measured with a digital thermometer.
- To serve, place the chicken thighs in shallow bowls and pour the vegetables and just over the top. If you prefer thicker gravy, whisk together 1 tablespoon arrowroot starch and 1 tablespoon cold water in a small bowl until smooth. Remove the chicken thighs from the pan and stir the arrowroot mixture into the juices and stir. Cook for 1 to 2 minutes, until the juices thicken into gravy.