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Chicken, Fennel, and Artichoke Fricassee

Recipe photo courtesy of Johnny Miller

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

Source: Martha Stewart Living, April 2011
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185
  • CookInOakland
    21 MAR, 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.
    Reply
    • MS11415623
      26 JUL, 2017
      Great modifications
  • Paul Myrick
    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.
    Reply
  • Katherine
    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.
    Reply

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