Rustic Chicken Thighs braised with Fennel, Artichokes and Lemon

This is a one-pan meal that is delicious and easy to make. I love to serve with mashed potatoes, but roasted potatoes and rice would work well. Be sure to use a high quality heavy bottom pan that can be transferred to the oven. This will ensure you get a great sear and give the chicken a beautiful golden crust. I love the flavor of the veggies as they braise the chicken in a little wine and lemon. Look for frozen artichokes for best results, but you could rinse the canned ones as a substitute. This is a nice make ahead option for a busy family.

Serves 4-6

Ingredients:

• 6 bone in skin-on chicken thighs
• 1 large fennel bulb, thinly sliced
• 6 shallots, thinly sliced in rounds
• 12 oz frozen artichoke quarters, thawed
• 2 lemons, sliced
• 1/4 cup wine
• kosher salt and pepper
• 2 tablespoons olive oil
• 1 tablespoons unsalted…