Chicken and artichokes stew with olives
2 14.75 ounce jars of Cynara Marinated Artichoke Hearts
6 chicken thighs, excess fat and skin trimmed
Salt and pepper
2 tablespoons Bellucci 100% Italian Extra Virgin Olive Oil
1 small fennel bulb, peeled and thinly sliced
1 small yellow onion, peeled and thinly sliced
4 garlic cloves, peeled
1/4 cup chicken stock
2 tablespoons finely chopped parsley
2 tablespoons finely chopped tarragon
2 tablespoons finely chopped fennel fronds
2 tablespoons sour cream
1/2 cup pitted kalamata olives
- Heat a large cast iron pan over medium high heat. Season the chicken thighs with salt and pepper. Add the olive oil and brown the thigh skin first. Cook for 5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
- Add the fennel, onion and garlic to the pan and stir, scrapping any bits and pieces from the bottom of the pan. Season with a pinch of salt and pepper, and cook for 5 minutes or until tender. Add the chicken back to the pan, along with the artichokes and chicken stock. Cover the pan and simmer over medium low heat for 45 minutes.
- Add the chopped herbs, sour cream, and olives and serve immediately.