Ingredients

• 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, cut in half, stored in acidulated water
• 2 tbsp chopped parsley for garnish

Special Equipment

• parchment paper
  

How-to