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Chicken, Fennel, and Artichoke Fricassee

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  • Author: Sarah Kenney
  • Total Time: 50 minutes
  • Yield: 4-6 1x


A wonderful braised chicken meal with fennel and artichokes. Pan juices intensify as the vegetables and chicken meld together in a satisfyingly rich sauce.


  • 1 whole chicken (about 4 pounds), cut into 10 pieces (Snippets Notes: I chose all thighs and legs)
  • Course salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 fennel bulb, trimmed and cut into 1/4-inch wedges, 1/4 cup fronds reserved
  • 1 can (15 oz) water-packed whole artichokes, drained
  • 1 small red onion, cut into 1/2-inch wedges
  • 1 cup chicken stock
  • 1 tablespoon red-wine vinegar
  • 3 tablespoons fresh flat-leaf parsley, coarsely chopped


  1. Preheat oven to 425º F.
  2. Season chicken with 1 tsp. salt and 1/2 tsp. pepper.
  3. Heat oil in a large ovenproof skillet over high heat until hot but not smoking.
  4. Brown chicken on all sides, 8 to 10 min.
  5. Transfer to a plate.
  6. Pour off all but 1 TBS fat.
  7. Reduce heat to medium-high.
  8. Brown fennel wedges, artichokes, and onion in skillet, stirring occasionally, 2 to 3 min.
  9. Return chicken to skillet. Add stock. Transfer to oven.
  10. Braise until cooked through, 18 to 20 min.
  11. Transfer chicken and vegetables to a platter.
  12. Reduce braising liquid over high heat to about 1/3 cup. Stir in vinegar.
  13. Pour sauce over chicken, and top with fennel fronds and parsley.
  • Prep Time: 20 mins
  • Cook Time: 30 mins
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