Ingredients for six servings
1 tablespoon of oil
12 units of skinless chicken legs
2 units sliced onions
400 grams peeled sliced or cut Jerusalem artichoke
400 grams of sliced artichoke bases
4 crushed garlic cloves to taste
salt to taste
Freshly ground black pepper
A little hot pepper
10 whole peeled garlic cloves
100 grams pitted Kalamata olives
12 pitted dates and sliced lengthwise into quarters
1 glass of white wine
1 cup of boiling water
1 teaspoon of chicken stock or 1 cup of chicken stock
1 squeezed lemon
2 tablespoons chopped parsley
Several whole sprigs of oregano
3-4 bay leaves
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.