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Braised Chicken with Artichokes, Olives, and Lemon
Ingredients
  • 1 whole chicken (3 ½ pounds), cut into 8 pieces and patted dry
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 12 cloves garlic, peeled and lightly smashed
  • 9 ounces frozen artichoke hearts, thawed and halved
  • 6 ounces green olives, such as Castelvetrano (1 cup)
  • 1 tablespoon chopped fresh oregano, plus leaves for serving
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 small lemon, sliced into paper-thin rounds
  • Cooked orzo, for serving
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