Chicken Fennel and Artichoke Fricassee

Ingredients

• 1 whole chicken (about 4 pounds), cut into 10 pieces (snippets notes: i chose all thighs and legs)
• Course salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 1 fennel bulb, trimmed and cut into ¼-inch wedges, ¼ cup fronds reserved
• 1 can (15 oz) water-packed whole artichokes, drained
• 1 small red onion, cut into ½-inch wedges
• 1 cup chicken stock
• 1 tablespoon red-wine vinegar
• 3 tablespoons fresh flat-leaf parsley, coarsely chopped

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