
Chicken Stock Pots
Greek Style Chicken
Serves 4
Share this recipe
Ingredients
2 tbsp Olive Oil
1kg Chicken Thighs, Boneless and Skin On
1 Onion, Peeled and Diced
3 Garlic Cloves, Crushed
1 Lemon, Zest
1 OXO Succulent Chicken Stock Pot
1 Jar Marinated Artichokes, Drained
125ml Dry White Wine
300g Orzo
2 tbsp Fresh Oregano, Chopped
80g Kalamata Olives, Pitted
1 Lemon, Zest and Juiced
Method
Step one
Heat half of the oil in a saucepan and fry the chicken in batches until browned and the skin is crispy.
Step two
Heat remaining oil in the same pan and cook the onion and garlic, stirring, until onion softens.
Step three
Add the lemon zest, OXO Stock Pot, artichokes and wine and bring to the boil.
Step four
Return the chicken to the pan, reduced heat and simmer covered, for 20 minutes or until the chicken is cooked through.
Step five
Cook orzo in a large saucepan of salted boiling water, uncovered until just cooked, drain well.
Step six
Remove the chicken from the pan and stir oregano, olives and extra lemon zest and juice into the sauce.
Step seven
Serve chicken with sauce over orzo