One-Pot Mediterranean Chicken with Artichokes

• 6large bone-in, skin-on chicken thighs, about 250 g each (1.5 kg total)
• 4garlic cloves, thinly sliced
• 1 tspdried oregano
• ½ tspdried chilli flakes
• 2 tbspolive oil
• 100 mlchicken stock
• 1 x 400gtin chopped tomatoes
• 80 gsun-dried tomatoes in oil, roughly chopped
• 150 mldry white wine
• 240 gdrained artichoke hearts in brine (from a 400 g tin), halved
• 80 gKalamata olives, pitted
• 2 tbspcapers, drained
• Fine salt, to taste
• 6flatbreads, optional (optional)
• 1garlic clove, finely grated (optional)
• 150 gnatural yoghurt (optional)
• 1 tbspolive oil (optional)
• 1lemon, cut into wedges (optional)
• 15 gflat-leaf parsley, roughly torn, optional (optional)
• Black pepper, to taste

Method

1. 1Pat the chicken thighs dry with kitchen paper and season well on both sides with salt and pepper. Heat 1 tbsp of the olive oil in a large, wide casserole or deep frying pan over a medium-high heat.
2. 2Brown three thighs skin-side down for 8–10 minutes, then turn and cook for 2 minutes. Transfer to a plate. Repeat with the remaining 1 tbsp oil and three thighs.
3. 3Reduce the heat to medium. Add the sliced garlic to the pan and cook for 1–2 minutes.
4. 4Add the dried oregano and chilli flakes, stir for 30 seconds, then pour in the white wine. Let it bubble for 2 minutes until reduced by half and the sharp alcohol smell has gone.
5. 5Add the tinned tomatoes, sun-dried tomatoes and chicken stock. Stir well, scraping up any caramelised bits from the base of the pan.
6. 6Nestle the artichoke hearts, olives and capers into the sauce, then return the chicken thighs skin-side up, along with any resting juices.
7. 7Bring to a gentle simmer, then cook uncovered for 25–30 minutes until the thickest part of each thigh reaches 75°C for 30 seconds, checking beside the bone without touching it. Cook longer if needed. The sauce should thicken around the chicken; add a splash of water if it catches.
8. 8If using the optional accompaniments, mix the grated garlic into the yoghurt with a squeeze from the listed lemon wedges, then warm the flatbreads.
9. 9Serve one thigh per person with the sauce. Add the optional torn parsley, drizzle with the optional 1 tbsp olive oil and serve with the optional garlic yoghurt, flatbreads and remaining lemon wedges if using.

Per serving

kcal

473

protein

34.8g

fibre

2.5g

carbs

9.9g

fat

31.8g