OXO chicken background

Chicken Stock Pots

Greek Style Chicken

Serves 4
15 mins prep time
50 mins cook time

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

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