• 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
  

1. Heat the vegetable oil in large deep-sided saucepan over medium heat
2. Season the chicken on both sides with salt and pepper
3. Add chicken thighs to the pan, skin side down, and sear for 5-7 minutes. Your aim is to get a good sear on the outside of the thighs, not cook them through. Turn thighs over and sear the other side for 2 minutes.  Remove seared chicken from the pan and set aside
4. Pour off all but 3 tbsp fat.  Add the onions, season with salt and pepper and cook 8 minutes, or until tender. Add the garlic and cook 2 minutes. Add the fennel seeds, coriander seeds, bay leaves, lemon zest and wine and reduce by half
5. Return the chicken thighs, skin side up. Add stock to come ⅓ of the way up the chicken. Add artichokes, olives and capers. Cover with a piece of parchment and then a lid. Reduce heat to a simmer and cook 20 minutes. Remove the lid, turn the artichokes over and cook an additional 20 minutes
6. Check to see if the thighs and artichokes are done. They should easily slip off when pierced with a knife. Transfer the thighs and artichokes to a serving platter.  If the juices seem too thin, continue to cook until they have reduced. Add the parsley and pour the juices over the thighs