I know we’re supposed to choose the healthier white meat option but I really don’t think the dish would have been flavored so richly and aromatically if I had used boring chicken breasts. The enticing crispiness of the chicken browning up on the stove top is just wrong but – oh, so right. This is a definite do-again. This dish is so full of delicious scents and beautiful spring colors, easy to prepare, and feeds a large group.
It saddens me to see that their world has become a hectic frenzy of deadlines, exams, packed social schedules, and concerns about grades. That is the reality of our world though, isn’t it? Yes, it is.
I can mostly offer comfort in family dishes relished, time shared at the table exploring world happenings, and musings about the many “what-ifs” of the future.
As we all watch the events unfold this week, from the merriment and festivities of the Royal Wedding in London, to the dramatic killing of a man deemed to be responsible for attacks on our country, we wonder and reflect on the emotive images and sounds that we hear this week.
However, as Patrick and I take our long walks around our home, in one of the most diversely populated cities we have seen outside of NYC, what we see around us is a universal human desire for time spent together, enjoyment of beauty through nature, and yearning for a better world for our children. It never fails to utterly amaze me when I watch the myriad of international families living in our neighborhood interact with their children.
Playfulness, Joy, Hope, and Love are the common threads of sentiment that I see. Am I mistaken? Watch any family interacting with their children. Is that not love personified?
1 whole chicken (about 4 pounds), cut into 10 pieces (Snippets Notes: I chose all thighs and legs)
Course salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 fennel bulb, trimmed and cut into 1/4-inch wedges, 1/4 cup fronds reserved
1 can (15 oz) water-packed whole artichokes, drained
1 small red onion, cut into 1/2-inch wedges
1 cup chicken stock
1 tablespoon red-wine vinegar
3 tablespoons fresh flat-leaf parsley, coarsely chopped
Preheat oven to 425º. Season chicken with 1 tsp. salt and 1/2 tsp. pepper. Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Brown chicken on all sides, 8 to 10 min. Transfer to a plate. Pour off all but 1 TBS fat. Reduce heat to medium-high. Brown fennel wedges, artichokes, and onion in skillet, stirring occasionally, 2 to 3 min. (Breathe in this incredible aroma!)
Return chicken to skillet. Add stock. Transfer to oven. Braise until cooked through, 18 to 20 min. Transfer chicken and vegetables to a platter. Reduce braising liquid over high heat to about 1/3 cup. Stir in vinegar. Pour sauce over chicken, and top with fennel fronds and parsley.