Chicken, fennel, and artichoke one pot
Prep:
25 mins
Cook:
45 mins
Incredible flavour in this one pot dish makes life easy when entertaining a large group and would go well with some small sides.
2 x 825g chicken thighs and drumsticks
2-3 tbsp olive oil
2 fennel bulbs, trimmed and cut into wedges, fronds reserved
2 x tins 200g whole artichoke hearts, drained
2 small red onions, cut into wedges
475 ml chicken stock
2 tsbp red-wine vinegar
6 tbsp fresh flat-leaf parsley, coarsely chopped
Preheat the oven to 220°C / 425°F / Gas mark 7.
Season the chicken with salt and pepper.
Heat the oil in a large ovenproof skillet over high heat until hot.
Brown the chicken on all sides then transfer to a plate.
Discard all but 1 tablespoon of the cooking fat.
Reduce heat to medium-high.
Brown the fennel wedges, artichokes, and onion in the skillet, stirring occasionally for a few minutes.
Return the browned chicken to the skillet.
Add in the stock then transfer to the oven.
Cook for 25-35 minutes or until the chicken is cooked through and no pink is showing.
Transfer the chicken and vegetables to a platter.
Reduce the cooking liquid over a high heat to about 160 ml.
Stir in the vinegar.
Pour the sauce over the chicken, and top with reserved fennel fronds and top with parsley.
Serves
10
Preparation Time
25 minutes
Cooking Time
45 minutes
Main ingredients
Chicken, Vegetables, Oil, Stock/Broth, Herbs
Recipe Type
Party Food, One Pot, Batch Cooking
Level of Difficulty
Easy
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