Chicken Fennel and Artichoke Fricassee
Ingredients
- 1 whole chicken (about 4 pounds), cut into 10 pieces
- Coarse 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 ounces) water-packed whole artichoke hearts, 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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