Sumptuous Chicken Thighs with a Greek Twist

Sometimes, after a sweaty day weeding, or hill walking, or bike riding, a dinner is called for that has plenty of umami and replaces the micronutrients that have leaked from our being. Even our cat, Gordy, anticipated the deliciousness of this meal!

Sumptuous Chicken Thighs with a Greek Twist

4 bone-in, skin-on pastured chicken thighs

Himalayan sea salt, generously sprinkled

Fresh ground black pepper 

A generous sprinkle of granulated garlic

2 T extra virgin olive oil, 2 T organic ghee

Rinse and dry the chicken thighs. Place skin up on a platter to dry. Sprinkle the skin generously with the seasonings. Heat the olive oil and ghee in a large sauté pan that has a cover, over medium heat. When the fat is shimmering, add the chicken thighs, skin side down and brown the skin until crispy but not burned. Remove thighs to a platter while preparing the veggies.

1/2 white onion, peeled and cut into half moons

3 cloves garlic finely minced

1 can quartered artichoke hearts, drained and rinsed

3/4 C. dried porcini mushrooms, soaked in warm water until soft and drained, chopped slightly, or

3/4 C. sliced fresh mushrooms of choice

1/2 C. pitted Kalamata olives, sliced crosswise thickly

1/2-3/4 C. chicken broth

1/4 C fresh lemon juice

1/2 C dry white wine (optional)

1 T fresh oregano leaves, or 1 tsp dried oregano

1 T arrowroot starch

1 T water

In the pan where the chicken was browned, add some olive oil to slightly coat the bottom if needed, Sauté onions and garlic over medium heat, stirring occasionally until softened and slightly browned.  Add artichoke hearts, chopped mushrooms, sliced olives, chicken broth, lemon juice, wine if using, and oregano leaves.  Stir and bring to a simmer, lay chicken thighs on top, skin side up.  Cover and simmer over medium to medium low heat for about 15 minutes until they register 165F on an instant read thermometer, or until juices run clear when pierced. 

Remove chicken to the serving dish.  Stir the arrowroot starch into 1 T water in a small bowl until liquid and add to pan of sauce and vegetables and stir, heating if necessary to thicken slightly.  Pour over the dish of chicken and serve in large soup bowls.  Leftovers keep well to reheat for another dinner.

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