Chicken, Fennel, and Artichoke Fricassee

Name: Chicken, Fennel, and Artichoke Fricassee
Prep time: 25 min
Total time: 35 min
Ingredients: 1 whole chicken (about 4 pounds), cut into 10 pieces; Coarse salt and freshly ground pepper; 1 tablespoon extra-virgin olive oil; 1 fennel bulb, trimmed and cut into ¼-inch wedges, ¼ cup fronds reserved; 1 can (15 ounces) water-packed whole artichoke hearts, drained; 1 small red onion, cut into ½-inch wedges; 1 cup chicken stock; 1 tablespoon red-wine vinegar; 3 tablespoons fresh flat-leaf parsley, coarsely chopped

3.3

(185)

4 Reviews

By

Martha Stewart

Updated on March 15, 2024

Prep Time:

25 mins

Total Time:

35 mins

Servings:

4

There's incredible flavor in this one-skillet dish. Fennel and red onion intensify the braising liquid, which becomes a pan sauce.

Ingredients

1 whole chicken (about 4 pounds), cut into 10 pieces
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 fennel bulb, trimmed and cut into ¼-inch wedges, ¼ cup fronds reserved
1 can (15 ounces) water-packed whole artichoke hearts, drained
1 small red onion, cut into ½-inch wedges
1 cup chicken stock
1 tablespoon red-wine vinegar
3 tablespoons fresh flat-leaf parsley, coarsely chopped

Directions

Preheat oven to 425 degrees. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Brown chicken on all sides, 8 to 10 minutes. Transfer to a plate. Pour off all but 1 tablespoon fat. Reduce heat to medium-high. Brown fennel wedges, artichokes, and onion in skillet, stirring occasionally, 2 to 3 minutes.
Return chicken to skillet. Add stock. Transfer to oven. Braise until cooked through, 18 to 20 minutes. Transfer chicken and vegetables to a platter. Reduce braising liquid over high heat to about 1/3 cup. Stir in vinegar. Pour sauce over chicken, and top with fennel fronds and parsley.

Originally appeared: Martha Stewart Living, April 2011