Chicken, Fennel and Artichokes with #Calphalon
Recipe type: Entree
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
A gorgeous one pot meal with all the flavors of spring!!
  • 6 skin on, bone in chicken thighs
  • Coarse salt and freshly ground pepper
  • 1 Tbsp. olive oil
  • 1 fennel bulb, trimmed and cut into ¼" wedges, ¼ cup fronds reserved
  • 11 15 oz. water-packed whole artichokes hearts, drained
  • 1 small red onion, cut into ½ " wedges
  • 1 cup chicken stock
  • 1 Tbsp. red-wine vinegar
  • 3 Tbsp. curly parsley, coarsely chopped
  1. Season chicken with salt and pepper. Heat oil in a large saute pan over high heat, add the chicken and brown on all sides, 8-10 minutes. Transfer to a plate. Remove fat, leaving 1 Tbsp. of drippings. Reduce heat to medium and add fennel wedges, artichokes and onions, stir and cook for 2-3 min. until slightly browned.
  2. Return chicken to skillet along with any juices and add stock. Cover with a lid and reduce heat to medium low, continue to cook for 18-20 min. until the chicken is cooked through.
  3. Remove chicken and vegetables to a serving platter. Bring liquid up to a rapid boil, stir in vinegar and reduce to about ⅓ cup. Pour sauce over the chicken and garnish with the fennel fronds and parsley.
Recipe by Noshing With the Nolands at