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

Ingredients

• 2 pounds bone-in, skin-on chicken thighs
• 1/2 lemon, thinly sliced
• 1/4 cup white wine
• 1/4 cup capers with brine
• 3 cups Chicken Bone Broth
• 1 1/2 teaspoons chopped fresh oregano
• 1 cup Kalamata olives
• 1/2 red onion, peeled, and chopped
• 1 teaspoon sea salt
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• 2 tablespoons ghee or olive oil
• 2 cups canned artichoke hearts
• 1 tablespoon granulated garlic