Greek chicken with artichokes, capers and olives
( SERVES 6 )

Regional Newspapers 9/7/2010

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Jan Bilton

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Based on the recipe from Holland America's Oosterdam cruise ship.

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12	Chicken thighs, skinned and boned
¼ cup	Plain flour
1 to taste	Freshly ground black pepper
2 tbsp	Olive oil
2 tbsp	Butter
6 cloves	Garlic, finely chopped
1 can	Diced tomatoes, with juice, 400g
1 jar	Artichoke, marinated (340g), chopped
¾ cup	Kalamata olives, pitted, halved
2 tbsp	Capers, rinsed and drained
1 tsp	Dried oregano
1 cup	Chicken stock

Halve the chicken thighs, if preferred. Place the flour in a plastic bag and season. Shake the chicken in the flour to coat.
Heat the olive oil and butter in a large, non-stick frying pan. Saute the chicken in batches on all sides, until lightly browned. Remove and set aside.
Add the remaining ingredients and bring to a simmer. Return the chicken to the pan. Cover and simmer for 30-40 minutes or until the chicken is cooked.
Great served with rice or orzo and garnished with chopped parsley.

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