Ambition Chicken! This isn’t one of those quick meals BUT it is easy to prepare. One of my client’s favorite meals, so much so that he’d eat the leftovers cold, straight out of the fridge. I think that’s a compliment! *wink* Lots of fresh and crisp flavors come together in this dish with fresh lemon, mint, parsley, olives and artichokes all down to party! This was in my first eCookBook SummerEats for you OG IG’ers that have been EPC’ing from the start. Hey, remember when I quick my corporate gig to do this? That was cool. Still a work in progress and a few romantic dreams simmering over here. Good things take time, you know. Braise not broil your ambitions. #longgame Ok, I’ll stop talking now. Recipe below! #eatplaycrush

What you’ll need:
2 lbs of chicken thighs, bone-in with skin
2 tbsp of ghee
1 yellow onion, medium dice
2 garlic cloves, chopped
1 cup white wine
1 cup chicken stock
1 cup pitted green olives, roughly chopped
1/2 cup parsley, plus extra for garnish
1/2 cup mint, plus extra for garnish
1 lemon, thinly sliced then cut into halves
1 lb frozen artichoke hearts
salt & pepper

Equipment: Large Pot or Pan.

What to do:
Season chicken thighs with salt & pepper
Melt 1 tbsp ghee in your pot of choice over medium heat
Add chicken, carefully placing it skin down
Brown the chicken skin for about 5 minutes
Turn the chicken thighs over, and continue to sizzle it on this side for 5-7 minutes
Remove the chicken thighs, and set aside for a bit
Add another tbsp of Ghee to the pot, allowing it to melt
Add the onions, dash in salt & pepper
Allow the onions to cook until translucent, 3-5 minutes
Add garlic, cook for about 1 minute
Things should start to look golden at this point
Deglaze the pan with white wine! My favorite part!
Deglaze means, pour in the wine and scrape up all the browned bits
Leave no flavor behind!
Add olives, lemons, fresh herbs, stir it around
The sauce should start to thicken slightly
Add the chicken thighs back in
Bring pot to a boil, then reduce the heat and cover
Allow the party to simmer for about 15 minutes
NOW, stir in the artichokes and allow it all to cook for another 5-7 minutes, medium heat
Serve on it’s own or over Cauliflower rice.
Garnish with parsley, mint and fresh squeezed lemon