Ingredients
Scale
- Marinade:
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- For the Stifado:
- 1½ pounds boneless, skinless chicken thighs, diced into bite-sized pieces
- 2 tablespoons olive oil
- 12 to 15 baby onions (shallots, pearl onions, or cipollini), peeled and halved if large
- 10 cloves garlic, roughly chopped
- 2 tablespoons tomato paste
- 2 cups chopped ripe tomatoes
- 1 can (14 ounces) baby artichokes, drained and quartered
- 2 tablespoons fresh lemon juice