Chicken, Fennel, and Artichoke Fricassee
Recipe GLPRc133116682586c
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.
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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.
