Braising chicken infuses it with moisture and ensures a tender texture with every bite. Top it with classic springtime vegetables like pearl onions, fennel, artichokes and green peas and you have yourself one mouth-watering vernal meal.
3 tablespoons olive oil (45 millilitres)
6 chicken thighs, skin on , bone in
6 chicken drum stick , skin on, bone in
8 red pearl onions, peeled
3 cloves garlic, sliced
1 bulb fennel, cut into eighths
1 cup chicken stock (250 millilitres)
½ cup dry white wine or splash ouzo
8 baby artichokes, trimmed, halved and cleaned
Juice of 1 lemon
1 cup fresh or frozen peas
Salt and cracked black pepper
Chopped fresh dill to taste
In a large pot heat olive oil over medium and brown chicken pieces, about eight-10 minutes. Season with salt and pepper. Add the pearl onions and continue to cook until onions are browning.
Meanwhile, trim artichokes immediately transfer to large bowl of cold water with the juice of half lemon to help prevent browning. Set aside.
Add the garlic, chicken stock and wine. Bring to a boil and reduce to low. Simmer uncovered for 20 minutes. Add the fennel and simmer for five minutes. Add reserved artichokes, and the remaining lemon juice. Continue to simmer uncovered until chicken and vegetables are cooked 15-18 minutes. Add the peas and fresh dill and simmer for several more minutes just until tender. Adjust seasoning and serve.