This is a delicious chicken dish with the flavors of caramelized onions, fennel, artichokes and lemons. A delicious Paleo and low carb dinner.

Chicken with Artichokes & Fennel

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Author Denise Wright (


  • 6 chicken thighs bone in
  • 1 bulb of fennel sliced
  • 2 medium yellow onions sliced
  • 2 Tablespoons butter
  • 1/2 teaspoon salt
  • 2 Tablespoons of olive oil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 lemon sliced
  • 12 oz artichoke hearts
  • 1/2 cup broth
  • 3 cloves garlic crushed
  • 2 Tablespoons butter


  1. Place 2 Tablespoons of butter to a dutch oven or heavy pot.
  2. Add your onions and cook over medium heat for 12 minutes or until the onions are translucent and starting to brown.
  3. Add your fennel plus 2 Tablespoons of the chicken broth and cover to cook for 5 minutes.
  4. Take out the onions and fennel and set aside.
  5. Add the remaining 2 Tablespoons of oil and turn up the heat to medium high.
  6. Mix the salt, pepper, paprika and oregano and rub onto chicken.
  7. Place the chicken to the hot pot and brown for a few minutes on each side.
  8. Chop the butter into small pieces.
  9. Add the artichokes to the chicken and then add the butter on top of that.
  10. Add back the onions and fennel.
  11. Finally add the crushed garlic to the remaining broth, mix well and pour over chicken.
  12. Place the lemon slices on top, cover and reduce heat to medium.
  13. Cook for 20 minutes. Make sure the chicken is done.
  14. Serve as is or over rice or pasta.