Chicken, Fennel, and Artichoke Fricassee

Name: Chicken, Fennel, and Artichoke Fricassee
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 whole chicken (about 4 pounds), cut into 10 pieces; Coarse salt and freshly ground black pepper to taste; 1 tablespoon extra-virgin olive oil; 1 fennel bulb, trimmed and cut into ¼-inch wedges, ¼ cup fronds reserved; 1 can (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 GLPR3487b688687749

Mediterranean

Main Course

35 min

623 cal

Servings: 4

Stovetop

SNAP eligible

A light and elegant one-pan dish featuring tender chicken pieces braised with aromatic fennel, hearty artichoke hearts, and red onion in a simple herb-infused broth. The delicate anise notes from fennel pair beautifully with a splash of red-wine vinegar and fresh parsley for a bright, Mediterranean-inspired main course ready in under 35 minutes.

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Ingredients

1 whole chicken (about 4 pounds), cut into 10 pieces

Coarse salt and freshly ground black pepper to taste

1 tablespoon extra-virgin olive oil

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

1 can (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

Season the chicken pieces generously on all sides with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Once the oil is shimmering, add the chicken pieces in batches (do not overcrowd the pan) and sear for 3–4 minutes per side until golden brown. Transfer the seared chicken to a plate and set aside.
Add the fennel wedges and red onion to the pot and sauté for 4–5 minutes until the vegetables begin to soften and caramelize slightly, stirring occasionally.
Return the seared chicken to the pot and pour in the chicken stock. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 12–15 minutes, stirring gently once halfway through, until the chicken reaches an internal temperature of 165°F at the thickest part.
Add the drained artichoke hearts to the pot and stir gently to combine. Simmer uncovered for 3–4 minutes until the artichokes are heated through.
Remove from heat and stir in the red-wine vinegar. Taste and adjust seasoning with additional salt and pepper as needed.
Ladle the fricassee into shallow bowls and top with the fresh parsley and reserved fennel fronds. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

This is a solid weeknight braise that checks most boxes for Charlotte cooks: chicken and stock are staples everywhere, red onion and parsley are pantry regulars, and the real vegetables—fennel and artichoke hearts—are both reliable finds at Harris Teeter, Food Lion, Kroger, and Publix year-round. The 35-minute window is honest for browning chicken and simmering, though you should budget an extra five minutes if you're cleaning fresh fennel and trimming artichokes from scratch. Cost per serving lands around $3.50 to $4.00, kept in check by chicken thighs if you choose them and the efficiency of the braise. The dish does not keep well—it's best eaten the same night, as the vegetables soften further and lose texture on reheating—so this suits a family dinner where everyone eats together, not a meal-prep situation.