Sarah Kenney continues to be inspired by all of the spring recipes popping up everywhere.
Text And Photo By Sarah Kenney
Continuing to be inspired by all of the spring recipes popping up everywhere, this dish here certainly caught my attention. The crispy chicken, sauteed fennel and roasted artichokes were such delightful combinations for this dish.
Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot. Once the pot or pan is in the oven, a wonderful sauce is created and the meat becomes succulent and tender. 
I know we’re supposed to choose the healthier white meat option but I really don’t think the dish would have been flavored so richly and aromatically if I had used boring chicken breasts. The enticing crispiness of the chicken browning up on the stove top is just wrong but – oh, so right. This is a definite do-again for our weekend family meals. This dish is so full of delicious scents and beautiful spring colors, easy to prepare, and feeds a large group.
The fennel and the red onion enrich the braising liquid and add to the wonderful aromas of the pan sauce. When scooping all of the goodness of the artichokes, fennel, and crispy chicken onto a large platter, this dish has both an elegant and rustic presentation that is beautiful on the table.
PrintChicken, Fennel, and Artichoke Fricassee
- Total Time: 50 minutes
- Yield: 4-6 1x
Description
This Chicken, Fennel, and Artichoke Fricassee is a delightful braised dish where crispy chicken melds with aromatic fennel and tender artichokes in a rich, flavorful sauce.
Ingredients
- 1 whole chicken (about 4 pounds), cut into 10 pieces (or use all thighs and legs)
- 1 tablespoon extra-virgin olive oil
- 1 fennel bulb, trimmed and sliced
- 1 red onion, sliced
- 1 can (14 ounces) artichoke hearts, drained and halved
- 1 teaspoon course salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 425º F (220º C).
- Season chicken pieces with 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Heat 1 tablespoon of olive oil in a large ovenproof skillet over high heat until hot but not smoking.
- Add chicken pieces to the skillet and brown on all sides, about 8 to 10 minutes. Remove chicken and set aside.
- In the same skillet, add sliced fennel and red onion. Sauté for 5 minutes until the vegetables are softened and starting to caramelize.
- Add artichoke hearts to the skillet and cook for an additional 2 minutes.
- Pour in 1 cup of chicken broth and 1/2 cup of dry white wine, scraping up any brown bits from the bottom of the skillet.
- Return chicken to the skillet, skin-side up, and bring the liquid to a simmer.
- Transfer the skillet to the preheated oven and braise, uncovered, for 25 to 30 minutes, or until the chicken is cooked through and the sauce is reduced.
- Remove from oven and stir in 2 tablespoons of fresh lemon juice and 2 tablespoons of chopped fresh parsley.
- Serve the chicken, fennel, and artichokes on a large platter, spooning the pan sauce over the top.
Notes
For a richer flavor, use chicken thighs and legs instead of a whole chicken. This dish is perfect for weekend family meals and can be served with crusty bread to soak up the delicious sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.
- Prep Time: 20 mins
- Cook Time: 30 mins
Sarah,
This sounds great. Thank you! I’m already imagining converting this slightly (although I’m not sure just how) to become a Romatoff meal. What do you think?