Chicken, Fennel, and Artichoke Fricassee

Name: Chicken, Fennel, and Artichoke Fricassee
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: French
Ingredients: 4-pound whole chicken, cut into 10 pieces (thighs and legs preferred); 1 teaspoon Coarse salt; ½ teaspoon Freshly ground black pepper; 1 tablespoon Extra-virgin olive oil; 1 Fennel bulb, trimmed and cut into ¼-inch wedges, fronds reserved; 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

Recipe GLPRc133116682586c

French

Main Course

50 min

604 cal

Servings: 4

Oven

Stovetop

SNAP eligible

A rustic Mediterranean-style braise featuring tender chicken thighs and legs paired with sweet fennel, artichoke hearts, and red onion in a savory pan sauce. The chicken is seared until golden, then braised in the oven with vegetables and chicken stock until moist and flavorful. Fresh parsley and a bright red-wine vinegar finish add balance to this comforting one-pan meal.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

4-pound whole chicken, cut into 10 pieces (thighs and legs preferred)

1 teaspoon Coarse salt

½ teaspoon Freshly ground black pepper

1 tablespoon Extra-virgin olive oil

1 Fennel bulb, trimmed and cut into ¼-inch wedges, fronds reserved

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 your oven to 425°F (220°C).
Pat the chicken pieces dry and season both sides generously with 1 teaspoon of coarse salt and ½ teaspoon of freshly ground black pepper.
Place a large ovenproof skillet over high heat and add 1 tablespoon of extra-virgin olive oil. Let the oil heat until it shimmers but is not smoking.
Carefully add the seasoned chicken pieces to the hot skillet, skin-side down, and sear without moving them for 4 to 5 minutes until deeply browned. Turn and sear the other side for another 4 to 5 minutes. Transfer the chicken to a clean plate and set aside.
To the same skillet, add the fennel wedges and red onion wedges. Sauté over medium-high heat for about 5 minutes, stirring occasionally, until the vegetables soften and develop light caramelization at the edges.
Add the drained artichoke hearts to the skillet and cook for 2 minutes, stirring gently to combine with the fennel and onion.
Pour 1 cup of chicken stock into the skillet, scraping the bottom with a wooden spoon to loosen any browned bits from the seared chicken.
Return the chicken pieces to the skillet, arranging them skin-side up among the vegetables. Bring the liquid to a gentle simmer over medium heat.
Transfer the skillet to the preheated 425°F oven and braise, uncovered, for 25 to 30 minutes, until the chicken is cooked through (internal temperature of 165°F in the thickest part of the thigh, not touching bone) and the braising liquid has reduced slightly.
Remove the skillet from the oven and stir in 1 tablespoon of red-wine vinegar and 3 tablespoons of chopped fresh parsley. Taste and adjust seasoning as needed.
Transfer the chicken and vegetables to a serving platter or shallow bowls, pour the pan sauce over the top, and garnish with reserved fennel fronds if desired. Serve warm.

Comments

Grocery List Plus Editorial Staff4.25

Fennel and fresh artichoke hearts are the only likely specialty stops—both available at Harris Teeter, Food Lion, and Publix, though fennel may not stock every day at Food Lion or ALDI. The real issue is honest time: browning chicken and simmering artichokes to tenderness runs closer to 75 minutes than 50, so plan accordingly for a weeknight. Once built, the fricassee reheats beautifully and costs roughly $3.50 per serving (chicken and stock drive the budget), landing well for a weekday family meal.