Chicken, Fennel, and Artichoke Fricassee

Heat oven; brown chicken pieces:
Preheat oven to 425°F. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Brown chicken on all sides, 8 to 10 minutes. Transfer to a plate.
Pour off fat; brown vegetables:
Pour off all but 1 tablespoon fat. Reduce heat to medium-high. Brown fennel wedges, artichokes, and onion in skillet, stirring occasionally, 2 to 3 minutes.
Return chicken to skillet and add stock; braise in oven:
Return chicken to skillet. Add stock. Transfer to oven. Braise until cooked through, 18 to 20 minutes.
Remove chicken and vegetables; finish sauce and serve:
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.

Ingredient :

1 whole chicken (about 4 pounds), cut into 8 pieces
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 fennel bulb, trimmed and cut into ¼-inch wedges, ¼ cup fronds reserved
1 can (15 ounces) water-packed whole artichoke hearts, drained
1 small red onion, cut into ½-inch wedges
1 cup chicken stock
1 tablespoon red-wine vinegar
3 tablespoons fresh flat-leaf parsley, coarsely chopped