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


  • 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…

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