Ingredients:
1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
8 bone-in chicken thighs (3 pounds), skin removed if desired
1 tablespoon olive oil
4 garlic cloves, thinly sliced
1 tablespoon grated lemon zest
1 teaspoon fresh thyme
1/2 teaspoon fresh rosemary, crushed
½ teaspoon fresh tri colored sage
1 can (14 ounces) water-packed quartered artichoke hearts, drained
½ cup sun dried tomatoes
1/2 cup pimiento-stuffed olives
1-1/2 cups orange juice
3/4 cup chicken broth
2 tablespoons honey
Directions: In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess. In a large skillet, heat oil over medium heat. In batches, brown chicken on both sides. Transfer to a 4-qt. slow cooker.
Sprinkle garlic, lemon zest, thyme, sage and rosemary over chicken. Top with artichoke hearts, olives, sun dried tomatoes. In a bowl, mix orange juice, broth and honey; pour over top. Cook, covered, on low 4-5 hours in slow cooker or until chicken is tender.
Gremolata
Ingredients:
1/4 cup minced fresh basil
1 teaspoon grated lemon zest
1 garlic clove, minced
Recipe Inspired from Taste of Home