Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kilograms bone-in, skin-on chicken thighs, then season generously with salt, freshly ground black pepper, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon smoked paprika.

2. 2

   In a large bowl, combine 2 large yellow onions, 4 cloves minced garlic, 2 stalks finely minced lemongrass, 2 red bell peppers, 1 cup pitted Kalamata olives, 1 cup halved cherry tomatoes, and 1/4 cup extra virgin olive oil, mixing well to coat the vegetables.

3. 3

   Place the seasoned chicken thighs and the seasoned vegetable mixture into a pre-soaked (if necessary, follow manufacturer instructions) or lightly oiled clay pot, ensuring an even distribution of ingredients.

4. 4

   Pour 1/2 cup dry white wine over the chicken and vegetables in the clay pot, then arrange 1 thinly sliced lemon on top of the ingredients.

5. 5

   Cover the clay pot and place it in a cold oven, then set the temperature to 190 degrees Celsius (375 degrees Fahrenheit) and cook for 1.5 to 2 hours, or until the chicken is tender and cooked through.

6. 6

   Carefully remove the clay pot from the oven, uncover, and let it rest for 10 minutes before garnishing with 1/4 cup fresh chopped parsley and serving hot.