Description
A wonderful braised chicken meal with fennel and artichokes. Pan juices intensify as the vegetables and chicken meld together in a satisfyingly rich sauce.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 425º F.
- Season chicken with 1 tsp. salt and 1/2 tsp. pepper.
- Heat oil in a large ovenproof skillet over high heat until hot but not smoking.
- Brown chicken on all sides, 8 to 10 min.
- Transfer to a plate.
- Pour off all but 1 TBS fat.
- Reduce heat to medium-high.
- Brown fennel wedges, artichokes, and onion in skillet, stirring occasionally, 2 to 3 min.
- Return chicken to skillet. Add stock. Transfer to oven.
- Braise until cooked through, 18 to 20 min.
- Transfer chicken and vegetables to a platter.
- Reduce braising liquid over high heat to about 1/3 cup. Stir in vinegar.
- Pour sauce over chicken, and top with fennel fronds and parsley.
- Prep Time: 20 mins
- Cook Time: 30 mins