Instructions

1. Rub the dried oregano into the chicken and season with salt and pepper.
2. Heat the oil in a heavy based casserole dish over medium heat.
3. Place the chicken, skin side down, in the hot oil, and cook for 5 to 8 minutes until the skin begins to brown. Turn them over and brown for a further 5 minutes. Transfer them to a plate.
4. Finely slice the onion and garlic. Add these to the dish, together with the capers and sauté gently over low heat medium heat, then add the onion, garlic, capers, and cook for 5 minutes or so.
5. When the onion is soft, add the lemon slices. Cook for a minute until they start to caramelize.
6. Add the white wine and deglaze the pan, scraping up any browned bits that stuck to the bottom. Bring to a simmer and let it bubble for a couple of minutes.
7. Add the stock, return the chicken and bring to the boil. Simmer for 20 minutes.
8. Add the artichoke hearts and olives, then cook for 5 more minutes to warm through.
9. Serve with fresh herbs scattered on top.