Chicken braised with artichoke, fennel and parsnip

Sometimes I worry about running out of an item in my pantry and end up with too much of it. At the moment, I have an overabundance of canned artichoke. This recipe looked like a tasty way to use some.

Ingredients

Chicken (1-1.5 lbs, boneless thigh meat)

Fennel (1 bulb)

Artichoke hearts (1 can, water-packed)

Red onion (1 large)

Parsnip (1 large)

Herbes de Provence (1 tbsp)

Chicken stock (1 box)

Red-wine vinegar (2 tbsp)

Olive oil (1 tbsp)

Lemongrass puree(1 tbsp)

Cut fennel bulb and red onion into wedges, and the parsnip into cubes. Sauté the chopped vegetables and drained artichoke quarters in a large oven-proof pan/Dutch oven. Grind in some black pepper and sprinkle in some herbes de Provence. Once the vegetables are softened and browned in places, place them aside in a bowl.

Preheat the oven to 325F degrees. Add some oil to the pan, crisp the chicken thighs on one side, flip them, then pour the vegetables back in the pan. Let the chicken brown for about 5 minutes and sprinkle over some more herbes de Provence. Pour in chicken stock until it covers the chicken and vegetable mixture. Place the pan in the oven for 1-1.5 hours.

Take the pan out of the oven and use a slotted spoon to transfer the chicken and vegetables into a bowl. Heat the remaining liquid on the stovetop until it thickens. Stir in the vinegar and lemongrass then add the chicken and vegetables back in. Garnish with fennel fronds.

Serves 4 on its own or 6 over rice or pasta.

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