The wild onions are revered for the pungency they bring to any dish. Fennel and artichoke hearts round out our new favorite one pot meal giving you a bit of spring in every bite.
What you'll need: 2 skin on, bone in chicken thighs
2 skin on chicken drumsticks
1 bunch ramps
1/2 fennel bulb
1 large garlic clove
1 can (13.75 ounces) water-packed whole artichoke hearts
1 cup chicken broth
1 tablespoon whole grain mustard
1 tablespoon fresh tarragon, coarsely chopped
freshly ground pepper
2 tablespoons extra-virgin olive oil
Preheat oven to 425 degrees. Trim excess skin and fat from chicken. Season well with salt and pepper. Drain artichokes. Cut roots off ramps and wash and dry well. Cut fennel into 8 wedges through the core. Finely chop garlic.
Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Season chicken with salt and pepper. Brown chicken, about 3-4 minutes per side. Transfer to a plate.
Add ramps, fennel, and garlic to skillet and season with salt. Brown, stirring occasionally, 2 minutes.
Push vegetables to one side and add artichokes to the other side. Cook, stirring, for 1 minute.
Return chicken to skillet with chicken broth. Stir to combine, scraping up browned bits from the bottom of the pan, then transfer to the oven and braise chicken until cooked through, about 20 minutes.
Return skillet to stove top over high heat and stir in mustard. Once sauce boils, garnish with tarragon and serve.