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Chicken, Fennel and Artichokes with #Calphalon
NOSHING WITH THE NOLANDS11Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 6 skin-on, bone-in chicken thighs
- coarse salt
- freshly ground pepper
- 1 Tbsp. olive oil
- 1 fennel bulb (trimmed and cut into ¼" wedges)
- 1/4 cup fronds (reserved)
- 165 oz. artichoke hearts (water-packed whole, drained)
- 1 red onion (small, cut into ½ " wedges)
- 1 cup chicken stock
- 1 Tbsp. red wine vinegar
- 3 Tbsp. curly parsley (coarsely chopped)
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