Fergie's Braised Chicken Thighs w/ Fennel, Petitie Peas and Tarragon

I was looking through a food magazine and saw a picture of a similar recipe... after a few tweaks and changes I made it my own and boy am I glad I did.  It is so flavorful and savory... cannot wait for you guys to try it!!! 

1 Whole Onion, Sliced

1 Fennel Bulb, Thinly Sliced 

6-8 Chicken Thighs, Skinless or Not
3 Teaspoons Turmeric
2 Teaspoons Ground Coriander
2 Teaspoons Ground Fennel
1/2 Container Chicken Stock
2-3 Tablespoons of Fresh Tarragon
1 Bag of Petite Sweet Peas
Salt and Pepper to Taste

These are 2 of my favorite veggies to cook with... 

Thinly slice the fennel and the onions... 

Add to the hot oil and begin the caramelization process... 

salt and pepper... 

Cook on medium for 15-20 minutes... stirring often... 

Add the chicken pieces... 

Add the spices... 

Add the chicken stock... 

Bring to a boil and reduce heat... place the fresh tarragon on top, cover and cook for 25-30 minutes... 

I know I have mentioned it before... there are just PERFECT!!! 

Take the chicken off the heat and add the peas...