Chicken, Fennel, and Artichoke Fricassee

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

  • Prep:
  • Total Time:
  • Servings: 4
Chicken, Fennel, and Artichoke Fricassee

Photography: Johnny Miller

Source: Martha Stewart Living, April 2011

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 1/4-inch wedges, 1/4 cup fronds reserved
  • 1 can (15 ounces) water-packed whole artichoke hearts, drained
  • 1 small red onion, cut into 1/2-inch wedges
  • 1 cup chicken stock
  • 1 tablespoon red-wine vinegar
  • 3 tablespoons fresh flat-leaf parsley, coarsely chopped

Directions

  1. 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.

  2. 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.

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