2 pounds of chicken thighs – bone in and skin left on
Flour for dusting the chicken pieces
Garlic powder to taste
1 tablespoon fresh thyme ~ chopped (more if needed)
Sea salt and freshly ground black pepper to taste
Extra virgin olive oil
¾ cup white wine
1 large sweet onion, chopped
2 red peppers ~ seeded and chopped
1 zucchini, chopped
2-3 tablespoons capers
1 small jar artichokes in oil
2 tablespoons butter
1-2 cups chicken stock
1 cup white wine

Cooked orzo
Feta cheese

Cut chicken into chunks and coat in flour and season with garlic powder, thyme, salt and pepper. Brown the chicken pieces in olive oil just enough to get a nice golden brown color to the chicken. Remove from skillet.



Deglaze pan with your favorite white wine - about ¾ cup - and add the butter. Cook until it reduces a bit. Add onions and peppers. Season with a bit more garlic powder and thyme. Cook until soft.



Add a couple tablespoons capers with some of the brine (or more, your choice). Cook about 5 minutes. Return chicken to skillet and add enough chicken stock to cover everything. Cover and simmer for 20-25 minutes. Add the quartered artichokes and zucchini and cook for another 5 minutes, until the zucchini is still bright green and slightly firm to the touch.



Serve over hot buttered orzo and top with feta cheese.



Recipe courtesy of Marie Popichak – Floor director

KDKA TV-2 – Pittsburgh Today Live