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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: 25 mins
    total time: 35 mins
  • servings: 4
Photography: Johnny Miller

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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. Step 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. Step 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.

Source
Martha Stewart Living, April 2011

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Reviews (2)

  • 16 Jul, 2013

    Have made this dish several times and it is delicious! I usually get outside on the grill side burner to do the initial searing -- keeps the house from smelling the next morning.

  • 7 Nov, 2012

    This was reminiscent of a favorite dish my father used to make, and I loved it. Decadent, rustic and yet not difficult to execute at all. The fennel and artichoke together is a winner, and the lovely sauce that remains is delicious! THANKS for bringing me all those memories with this tasty dish.