Ingredients
- 4 Chicken Thighs, skins on
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 cup Cento All Purpose Chicken Broth
- 1 jar Cento Marinated Roman Artichokes (19.6 fl oz), split and oil reserved
- 1 cup Cento Imported Pitted Castelvetrano Olives, drained and chopped
- 1 Lemons, sliced
- 2 Shallots, roughly chopped
- 1 sprig Fresh Oregano
- 1 Garlic, Bulb, bottom sliced off
Directions
Preheat oven to 375°F. Season chicken thighs and cook over medium heat in a large skillet. Flip thighs after they begin to crisp and turn golden. Once both sides reach a pleasant color remove from the skillet. Add chicken broth and reserved oil to skillet and heat until reduced. In a separate baking dish arrange thighs, artichokes, olives, lemons, garlic bulb and fresh oregano. Pour reduced broth over the entire baking dish. Cover and cook in the oven until thighs reach and internal temperature of 175°F. Serves 4.
