INGREDIENTS
1
Chicken (about 4 pounds), whole
1 can
Artichoke hearts, water-packed whole
1
Fennel, bulb
3 tbsp
Flat-leaf parsley, fresh
1
Red onion, small
1 cup
Chicken stock
1
Salt and freshly ground pepper, Coarse
1 tbsp
Olive oil, extra-virgin
1 tbsp
Red-wine vinegar