Chicken Thighs, Fennel With Pasta

• 1 Fennel 1 large or two small
• 6 skinless, boneless chicken thighs
• 1 salt and pepper to taste
• 1 yellow onion, halved and thinly sliced
• 2 garlic, minced
• 1/2 cup white wine
• 2 1/2 cups chicken stock
• 4 ounces pasta penne or spiral type
• 1 sprig Rosemary
• 1/3 cup parmingiano cheese
• 1 tablespoon balsamic vingear
• 1 teaspoon chipotle powder
• 1 cup Mushrooms, sliced

1. chopped fennel crosswise into 1/2 pieces. Peel and cut onion into slices, mince garlic.
2. Heat 3 tbps olive oil in cast iron pot. Add chicken 3 at a time and brown about 2-3 minutes each side. When browned remove to a dish and cover with foil. repete with onthe 3 thighs.
3. Add fennel and onions to pot and cook for 4-5 minutes. Add garlic and cook a few minutes.
4. Raise the heat to high and add the wine and deglaze, add chicken stock.v Reduce the heat to medium. Remove about 1 1/2 cups of broth and blend in a food processor, return to pot. Add the chicken pieces back into pot, cover with lid and simmer.
5. And chipotle powder and rosemary, cook for about 20 minutes, remove rosemary add pasta and cook for another 10 minutes
6. Stir in balsamic vinegar and parmigiano cheese. Serve

fennel, skinless, salt, yellow onion, garlic, white wine, chicken stock, pasta penne, rosemary, parmingiano cheese, balsamic vingear, chipotle powder, mushrooms

Taken from www.epicurious.com/recipes/member/views/chicken-thighs-fennel-with-pasta-5b9424eae014ab322f42f044 (may not work)