Makes 4 Main Course Servings
- 2 tbsp vegetable oil
- 8 bone-in organic chicken thighs
- kosher salt and freshly ground black pepper
- 2 cups onion, chopped into ½" dice
- 4 garlic cloves, chopped
- 1 tsp toasted fennel seeds
- 1 tsp toasted coriander seeds
- 2 bay leaves
- zest of 1 lemon
- 1 cup white wine
- 2 cups chicken stock
- 1 cup rinsed pitted halved Sicilian olives
- ¼ cup rinsed capers
- 6 baby artichokes, trimmed and cut in half…stored in acidulated water
- 2 tbsp chopped parsley for garnish
Special Equipment
- parchment paper














































Comments (1)
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Chef Adams, you've done it again! Fantastic meal. (Jun 21, 2009 11:17:17 PM)