ירכי עוף בסגנון ים תיכוני

מצרכים

• 2 TBSP. butter
• 2 TBSP. olive oil
• 6-8 bone-in chicken thighs (about 2 lbs.)
• 1 can water-packed artichoke hearts (14 oz)
• 3 shallots, peeled & quartered
• 1/3 cup dry white wine1/2 cup Greek kalamata olives
• 1/3 cup chicken broth
• 1 TBSP lemon juice
• 1 garlic clove, thinly sliced
• 1 TBSP. drained capers
• 1tsp.ground sumac

אופן ההכנה

1. Heat Camp Oven with 27 coals under the oven to a medium-high heat. Melt the butter and add the olive oil. Place the chicken skin-side down into the oven. When browned, turn chicken over. Arrange the shallots and artichoke hearts in between the spaces and around the chicken pieces. Cook for 1 -2 minutes longer. Add the wine & cook for 1 minute, stirring to loosen browned bits from the bottom of the oven.
2. Add the olives, broth, lemon juice, garlic, capers and ground sumac to the mixture. Stir gently & distribute added items around the pieces of chicken.
3. Place the lid on the oven, remove spent coals from under the oven. Place 18 coals on the lid, arranged into a tight ring. Place 9 coals under the oven wall, evenly spaced. 18 briquettes on top - 9 on the bottom. (375F) Cook for 20 -25 minutes. (thermometer inserted into chicken should read 170F - 175F) Chicken should easily come off the bone.
4. Makes & Serves 6 - Enjoy!!!
5. Webisode Index:
6. 0:00 Intro
7. 0:30 Opening
8. 0:51 The Pantry
9. 1:57 Melting the Butter
10. 2:42 Browning the Chicken
11. 4:40 Add the Shallots
12. 4:56 Add the Artichoke Hearts
13. 5:32 Add White Wine
14. 6:00 Add the Olives
15. 6:57 Add Remaining Ingredients
16. 9:25 Cover & Adjust Coals
17. 9:50 The Reveal
18. 10:16 Activate The Smell-a-vision
19. 10:44 Closing
20. 11:06 Outro
21. 11:36 End Screen
22. 11:56 The End
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