Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives

1. **Marinate the Chicken:** In a large bowl, combine granulated garlic, 1/2 teaspoon sea salt, and dried oregano. Add the chicken thighs, rubbing the seasoning evenly over the meat. Cover and refrigerate for at least 30 minutes, preferably up to 24 hours.

2. **Sear the Chicken:** Heat olive oil in a large skillet over medium heat. Remove the chicken from the marinade, pat dry with paper towels, and place skin-side down in the hot skillet. Cook for 6-8 minutes until the skin is golden brown and crispy. Flip and cook the other side for an additional 5 minutes. Remove the chicken from the skillet and set aside.

3. **Sauté Aromatics:** In the same skillet, add chopped red onion and minced garlic. Sauté over medium heat for about 5 minutes until softened.

4. **Add Capers and Lemon:** Stir in the capers and lemon slices, cooking for an additional 2 minutes to release their flavors.

5. **Deglaze with Wine:** Pour in the white wine, scraping the bottom of the skillet to loosen any browned bits. Let it simmer for 5 minutes to reduce slightly.

6. **Add Broth and Chicken:** Pour in the chicken bone broth, stirring to combine. Return the seared chicken thighs to the skillet, skin-side up. Bring to a simmer and cook for 5 minutes.

7. **Add Artichokes and Olives:** Add the quartered artichoke hearts and Kalamata olives to the skillet. Continue to simmer for 10 minutes until the chicken is cooked through and the flavors meld.

8. **Shred Chicken:** Remove the chicken thighs from the skillet. Once cool enough to handle, remove the meat from the bones and roughly chop. Return the chicken meat to the skillet, stirring to combine.

9. **Season and Serve:** Taste and adjust seasoning with the remaining 1/2 teaspoon sea salt and freshly ground black pepper. Sprinkle chopped fresh oregano over the stew before serving.

10. **Serving Suggestions:** Serve the stew hot, accompanied by crusty bread, over rice, or with a side of steamed vegetables.