Artichoke and Fennel Chicken Stew
I served this with quinoa (it would be great with polenta, millet or brown rice) or a salad and was delighted to have the leftovers for dinner the next day.
1 1lb boneless skinless chicken thighs
1 onion diced
1 fennel bulb + frons diced
1 box or jar diced tomatoes (3 cups worth)
¾ cup olives (without the pits is best)
1 jar whole artichoke hearts, drained and rinsed
1 tablespoon capers
1 clove minced garlic
1 tablespoon olive oil
salt and pepper to taste
Heat the olive oil in a Dutch oven that has a lid. Heat the oil and add the chopped garlic and onions. Cook until the onions are translucent stirring occasionally so that nothing burns. When the onions are translucent, add the chicken and brown on both sides.
Add the tomatoes, fennel, olives, capers and artichoke hearts. Stir well. Bring to a boil. Reduce heat to a simmer and cover. Stir occasionally. Cook for 20 minutes until chicken is cooked through and fennel is soft.
Season with salt and pepper to taste.