Chicken, fennel and artichoke one pot

Description:
Incredible flavour in this one pot dish makes life easy when entertaining a large group.

Main ingredients:
Chicken, Vegetables, Oil, Stock/Broth, Herbs

Ingredients:
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
475ml chicken stock
2 tbsp red wine vinegar
6 tbsp fresh flat leaf parsley, coarsely chopped

Method:
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 in batches, then transfer to a plate.
Discard all but 1 tablespoon of the cooking fat.
Reduce the 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 when pierced with a knife the juices run clear.
Transfer the chicken and vegetables to a platter.
Reduce the cooking liquid over a high heat to about 160ml.
Stir in the vinegar.
Pour the reduced stock over the chicken and top with reserved fennel fronds and top with parsley.

Serves: 10
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Recipe Type: Party Food, One Pot, Batch Cooking
Level of Difficulty: Easy