Ingredients
1/4 cup all-purpose flour1/2 teaspoon garlic salt1/4 teaspoon pepper8 bone-in chicken thighs (3 pounds), skin removed if desired1 tablespoon olive oil4 garlic cloves, thinly sliced1 tablespoon grated lemon zest1 teaspoon dried thyme1/2 teaspoon dried rosemary, crushed1 can (14 ounces) water-packed quartered artichoke hearts, drained1/2 cup pimiento-stuffed olives1 bay leaf1-1/2 cups orange juice3/4 cup chicken broth2 tablespoons honeyGREMOLATA:1/4 cup minced fresh basil1 teaspoon grated lemon zest1 garlic clove, minced
Preparation
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 and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Cook, covered, on low 4-5 hours or until chicken is tender. Remove bay leaf.
Reserve 4 chicken thighs for a salad and serve remaining chicken, mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.
