12 chicken drumsticks (4 lbs)
1 medium white onion, chopped finely
3 cloves garlic, crushed if using
1½ tablespoons finely grated lemon peel
1½ cups chicken stock
½ cup dry white wine
12-ounce jar marinated artichokes, drained, quartered
1 lb dried orzo pasta
3 tablespoons finely chopped fresh oregano
1 cup pitted Kalamata olives
1½ tablespoons finely grated lemon peel
¼ cup fresh lemon juice
1 Heat half of the oil in large heavy-bottomed pot; cook drumsticks, in batches, until browned all over. Remove chicken from pot and set aside.
2 Heat remaining oil in same pot; cook onion and garlic, if using, stirring until onion softens. Add 1½ tablespoons of lemon peel, stock, wine and artichokes; bring to a boil. Return drumsticks to pot, reduce heat; simmer, covered, 20 minutes. Uncover; simmer, about 10 minutes or until drumsticks are cooked through.
3 Cook orzo in pot of boiling salted water, uncovered, until just tender; drain.
4 Remove chicken from pot; stir in oregano, olives, 1½ tablespoons of lemon peel and lemon juice into sauce. Serve chicken with sauce on orzo.
Serves 4
