While the ingredients are suitable for a light spring-time meal, it is still a stew that will warm you up on these early fall days. Light and healthy. add this variation to you list of chicken recipes !
4 chicken thighs w
1 T olive oil
Salt and pepper to taste
½ tsp of thyme and garlic powder
10oz bag of frozen artichokes
1/4 C fresh tarragon leaves
10oz bag of chopped leeks
1 tsp fennel seeds (optional)
1 C chicken stock
Juice of one lemon and its zest ( set aside)
Preheat oven to 425F. Pat chicken dry and season with kosher salt and pepper. 1 T olive oil in a heavy bottom oven proof pot over med high heat. Sear chicken till brown, they will finish cooking in the oven.
Add leeks, artichokes, garlic powder and thyme. Sauté for 10 minutes, stirring frequently, until they just begin to soften. Season with a generous pinch of kosher salt and pepper
Add stock, fennel seeds, 3/4 of the fresh tarragon and 3/4 of the zest. Give a stir, bring to a simmer, and taste broth adjusting salt and pepper. Nestle the chicken pieces into the stew and roast in a hot 425 F oven for 20-30 minutes till cooked through.
Garnish with lemon zest and fresh tarragon.