Chicken, Fennel and Artichokes with #Calphalon

• Gluten free
• Paleo

• Meat

  • 6 Chicken thighs, skin on bone in

• Produce

  • 11 15 oz. water-packed whole artichokes hearts, water-packed whole
  • 3 tbsp Curly parsley
  • 1 Fennel bulb, trimmed and cut into 1/4, bulb
  • 1 Red onion, small

• Canned Goods

  • 1 cup Chicken stock

• Baking & Spices

  • 1 Salt and freshly ground pepper, Coarse

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tbsp Red wine vinegar

Found on noshingwiththenolands.com

Description

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 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

Directions

• 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 ⅓ cup. Pour sauce over the chicken and garnish with the fennel fronds and parsley.