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Greek Chicken


      1 1/4 pounds boneless, skinless chicken thighs
      1 1/2 teaspoons dried oregano
      salt & pepper to taste
      1 tablespoon olive oil
      1 cup frozen (or canned) artichoke hearts (drain if canned)
      1 cup frozen pearl onions, thawed
      1 large garlic clove, minced
      1 1/2 teaspoons grated fresh lemon peel
      1 cup chicken broth
      1/2 cup white wine


    Flatten chicken thighs slightly and sprinkle with seasonings. Heat oil in large skillet  over medium-high heat. Add thighs and cook 8 to 10 minutes until browned on both sides,  turning once. Stir in remaining ingredients; reduce heat to medium-low. Cover and simmer  20 to 25 minutes until chicken is cooked through. a

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