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Lemon chicken with artichokes, olives & oregano

Name: Lemon chicken with artichokes, olives & oregano
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 700 g boneless chicken thighs, trimmed; 35 ml extra-virgin olive oil; 1 medium onion or shallots, finely diced; 2 cloves garlic, finely chopped; to taste fine sea salt and black pepper; 500 ml light chicken stock; 300 g prepared artichoke hearts, quartered; 90 g pitted olives; 1 large unwaxed lemon, zest and juice; 2 tsp dried oregano; 15 g fresh oregano or parsley

A seasonal Mediterranean recipe centred on lemon chicken with artichokes, olives & oregano. Mery and Alfredo organise it as a ready-to-heat dish, separating delicate finishes whenever this protects texture and flavour.

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Ingredients for 4 people

Ingredients

700 gboneless chicken thighs, trimmed
35 mlextra-virgin olive oil
1 mediumonion or shallots, finely diced
2 clovesgarlic, finely chopped
to tastefine sea salt and black pepper
500 mllight chicken stock
300 gprepared artichoke hearts, quartered
90 gpitted olives
1 largeunwaxed lemon, zest and juice
2 tspdried oregano
15 gfresh oregano or parsley

Preparation

Method

01
Cut boneless chicken thighs, trimmed and prepared artichoke hearts, quartered, pitted olives and unwaxed lemon, zest and juice into even pieces. Measure the remaining ingredients and reserve fresh oregano or parsley.
02
Heat the olive oil in a wide casserole. Soften the onion and garlic for 8–10 minutes, then add light chicken stock and dried oregano.
03
Brown boneless chicken thighs, trimmed when applicable. Add prepared artichoke hearts, quartered, pitted olives and unwaxed lemon, zest and juice and the measured stock or tomato; bring to a gentle simmer.
04
Cook gently for 30–45 minutes, until tender and lightly saucy. Add delicate greens, citrus, olives or herbs near the end.

Storage, production-day labelling and Mery & Alfredo's internal kitchen notes are intentionally not part of the public recipe.