Chicken with Artichokes & Fennel
Denise Wright (MyLifeCookbook.com)
chicken thighs bone in
bulb of fennel
medium yellow onions
of olive oil
Place 2 Tablespoons of butter to a
or heavy pot.
Add your onions and cook over medium heat for 12 minutes or until the onions are translucent and starting to brown.
Add your fennel plus 2 Tablespoons of the chicken broth and cover to cook for 5 minutes.
Take out the onions and fennel and set aside.
Add the remaining 2 Tablespoons of oil and turn up the heat to medium high.
Mix the salt, pepper, paprika and oregano and rub onto chicken.
Place the chicken to the hot pot and brown for a few minutes on each side.
Chop the butter into small pieces.
Add the artichokes to the chicken and then add the butter on top of that.
Add back the onions and fennel.
Finally add the crushed garlic to the remaining broth, mix well and pour over chicken.
Place the lemon slices on top, cover and reduce heat to medium.
Cook for 20 minutes. Make sure the chicken is done.
Serve as is or over rice or pasta.