Ingredients for six servings 1 tablespoon of oil12 units of skinless chicken legs2 units sliced onions400 grams peeled sliced or cut Jerusalem artichoke 400 grams of sliced artichoke bases4 crushed garlic cloves to tastesalt to tasteFreshly ground black pepperA little hot pepper10 whole peeled garlic cloves100 grams pitted Kalamata olives12 pitted dates and sliced lengthwise into quarters1 glass of white wine1 cup of boiling water1 teaspoon of chicken stock or 1 cup of chicken stock1 squeezed lemon 2 tablespoons chopped parsleySeveral whole sprigs of oregano3-4 bay leaves 1 View gallery Chicken and artichoke stew ( Photo: Liora Houbara ) Preparation 1. Heat half a tablespoon of oil in a pot, add the chicken legs and fry them until golden. Take out and keep aside.
2. Add the remaining oil to the pot, add the onion and fry it until golden. Add the Jerusalem artichoke, the artichoke bases, the crushed garlic, salt and pepper, mix well and lightly fry.
3. Return the chicken to the pot. Add the rest of the ingredients, mix, cover and cook for about 50 minutes, until all the ingredients are ready and soft and the sauce is thick.
During cooking, check if there is enough liquid and if necessary, add more. >.