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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (4)

185 Ratings
  • 5 star values: 28
  • 4 star values: 45
  • 3 star values: 74
  • 2 star values: 34
  • 1 star values: 4
Rating: 5 stars
03/20/2018
This recipe is 5 stars and is delicious! My family gave it rave reviews and I didn't change a thing. If you want to save time, have your meat counter or butcher cut up the whole chicken into 10 pieces for you, so that step is already done.
Rating: Unrated
03/21/2015
I love this recipe and made one modification. I sliced the onion and fennel (because I didn't read the recipe carefully the first time) and it was fabulous. I actually think I will keep making it this way since the fennel/onion become like a pasta base and hold the sauce very well. Since I can't have pasta this satisfied my cravings immensely. Also, I tripled the fennel/onion/artichoke - prefer more veggies to protein and it worked out beautifully.
Rating: Unrated
07/16/2013
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.
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Rating: Unrated
11/07/2012
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.