A SHOPPING LIST OF INGREDIENTS TO PREPARE ALL THE MEALS CAN BE FOUND ON PAGE 81.
CHICKEN, ARTICHOKE, AND ORZO BAKE
Makes 4 to 6 servings
1 tablespoon olive oil
3 teaspoons kosher salt, divided
¼ teaspoon ground black pepper
6 boneless skinless chicken thighs
1½ cups chopped Vidalia or other sweet onion
¾ cup chopped fennel
2 tablespoons thinly sliced garlic (about 6 cloves)
4 cups chopped seeded tomatoes
1 (14.5-ounce) can quartered artichoke hearts, drained
1½ cups chicken broth
1 cup dry white wine
½ cup whole pitted kalamata olives
2 tablespoons capers, drained
