One-Pot Mediterranean Chicken with Artichokes

Ingredients

• 8 bone-in, skin-on chicken thighs
• 4 garlic cloves, thinly sliced
• 1 tsp dried oregano
• ½ tsp dried chilli flakes
• 2 tbsp olive oil
• 100ml chicken stock
• 1 x 400g tin chopped tomatoes
• 80g sun-dried tomatoes in oil, roughly chopped
• 150ml dry white wine
• 1 x 400g tin artichoke hearts in brine, drained and halved
• 80g Kalamata olives, pitted
• 2 tbsp capers, drained
• 4 warm flatbreads, to serve
• 1 garlic clove, finely grated, to serve
• 150g natural yoghurt, to serve
• extra virgin olive oil, to drizzle, to serve
• 1 lemon, cut into wedges, to serve
• 1 small bunch fresh flat-leaf parsley, roughly torn, to serve

Method

1. Pat the chicken thighs dry with kitchen paper and season well on both sides with salt and pepper. Heat the olive oil in a large, wide casserole or deep frying pan over a medium-high heat.
2. Place the chicken thighs skin-side down and cook for 8–10 minutes until the skin is deep golden and releases easily from the pan. Flip and cook for a further 2 minutes, then transfer to a plate.
3. Reduce the heat to medium. Add the sliced garlic to the pan and cook for 1–2 minutes until fragrant and just turning golden, stirring frequently so it doesn't burn.
4. Add 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. Add the tinned tomatoes, sun-dried tomatoes and chicken stock. Stir well, scraping up any caramelised bits from the base of the pan.
6. Nestle the artichoke hearts, olives and capers into the sauce, then return the chicken thighs skin-side up, along with any resting juices.
7. Bring to a gentle simmer, then cook uncovered for 20–22 minutes until the chicken is cooked through with no pink at the bone and the sauce has thickened and clings to the back of a spoon.
8. Meanwhile, stir the grated garlic into the yoghurt with a squeeze of lemon juice and season to taste. Warm the flatbreads.
9. Scatter the torn flat-leaf parsley over the chicken, drizzle with extra virgin olive oil and finish with a generous squeeze of fresh lemon. Serve straight from the pan with the garlic yoghurt, warm flatbreads and lemon wedges alongside.