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

• 1 colher de sopa de alho granulado

• 1 colher de chá de sal marinho

• 1 colher de chá de orégano seco

• 900g bone-in, skin-on chicken thighs

• 2 colheres de sopa de manteiga clarificada ou azeite de oliva

• 1/2 red onion, peeled, and chopped

• 2 dentes de alho, picados

• 40g capers with brine

• 1/2 limão, fatiado fino

• 60ml de vinho branco

• 725ml Chicken Bone Broth

• 475ml canned artichoke hearts

• 150g Kalamata olives

• 1 1/2 teaspoons chopped fresh oregano

In a large bowl, combine the granulated garlic, 1/2 teaspoons of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours.

When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat.

Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside.

In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoons sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices.

Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes.

Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes.

Add the artichoke hearts and olives and continue simmering for 10 minutes.

Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop. Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano.

O ensopado ou quaisquer sobras podem ser refrigerados por até 1 semana, ou congelados por até 6 meses.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.