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–+ servings

Chicken, Fennel and Artichokes with #Calphalon

Tara Noland
A gorgeous one pot meal with all the flavors of spring!!
4.34 from 3 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Cuisine French
Servings 4

Ingredients
 

  • 6 skin on bone in chicken thighs
  • Coarse salt and freshly ground pepper
  • 1 Tbsp. olive oil
  • 1 fennel bulb trimmed and cut into 1/4" wedges, 1/4 cup fronds reserved
  • 11 15 oz. water-packed whole artichokes hearts drained
  • 1 small red onion cut into 1/2 " wedges
  • 1 cup chicken stock
  • 1 Tbsp. red-wine vinegar
  • 3 Tbsp. curly parsley coarsely chopped

Instructions
 

  • 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.
  • 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.
  • Remove chicken and vegetables to a serving platter. Bring liquid up to a rapid boil, stir in vinegar and reduce to about 1/3 cup. Pour sauce over the chicken and garnish with the fennel fronds and parsley.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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