Chicken, Fennel, and Artichoke Fricassee

Chicken, Fennel, and Artichoke Fricassee is a mouthwatering one-pan meal that combines succulent chicken with the delicate aroma of fennel, tender artichoke hearts, and a richly tangy sauce. Effortlessly elegant, it’s the kind of recipe that earns a permanent spot in your meal rotation. Each bite is bursting with flavor—braising locks in moisture while allowing the chicken to soak up the subtle licorice notes of fennel and the hearty, earthy flavor of artichokes. The dish is brightened at the end with a splash of red-wine vinegar and a sprinkle of fresh herbs, offering a perfectly balanced finish.

Why You’ll Love Chicken, Fennel, and Artichoke Fricassee

• Effortless elegance: One skillet and an oven—minimal cleanup!
• Flavor-packed: The braising method infuses tender chicken with fennel’s subtle anise notes and artichokes’ earthy sweetness.
• Bright finish: A splash of red-wine vinegar and fresh herbs brings balance and freshness.
• Crowd-pleaser: Hearty and homey, yet sophisticated enough for guests.

Ingredients

• 1 whole chicken (about 4 lb.), cut into 8 pieces
• Coarse salt and freshly cracked black pepper
• 1 Tbsp extra‑virgin olive oil
• 1 fennel bulb, trimmed and sliced into ¼‑in. wedges; reserve ¼ cup fennel fronds for garnish
• 1 (15-oz) can water‑packed whole artichoke hearts, drained and halved if large
• 1 small red onion, cut into ½‑in. wedges
• 1 cup chicken stock
• 1 Tbsp red‑wine vinegar
• 3 Tbsp fresh flat‑leaf parsley, coarsely chopped

Step-by-Step: How to Make Chicken, Fennel, and Artichoke Fricassee

1. Preheat & season
   Preheat your oven to 425 °F. Generously season all chicken pieces with about 1 tsp salt and ½ tsp pepper.
2. Brown the chicken
   Heat the olive oil in a large ovenproof skillet (such as cast iron) over medium-high heat. Once shimmering, brown chicken pieces on all sides (about 8–10 minutes total). Transfer browned pieces to a plate.
3. Sauté the vegetables
   Discard all but 1 Tbsp of pan fat. Add fennel wedges, drained artichokes, and red onion. Cook over medium-high heat, stirring occasionally, until lightly browned, about 2–3 minutes.
4. Braise in oven
   Nestle the chicken pieces back into the skillet atop the vegetables. Pour in the chicken stock. Transfer the skillet to the oven and braise for 18–20 minutes, until chicken is cooked through (internal temp should reach 165 °F).
5. Finish the sauce & serve
   Remove the skillet and transfer chicken and vegetables to a serving platter. Return the pan to the stovetop over high heat and reduce the braising liquid until there’s about ⅓ cup remaining. Let the liquid reduce fully for a glossy, concentrated finish. Stir in the red‑wine vinegar. Pour the sauce over the chicken and sprinkle with reserved fennel fronds and chopped parsley.

Helpful Tips

• Even browning: Don’t overcrowd the skillet when searing—work in batches for best color and flavor.
• Fennel tips: Trim the fennel base and reserve feathery fronds for a fresh garnish.
• Watch the sauce: Let the braising liquid reduce fully for a glossy, concentrated finish.
• Rest the chicken: After braising, let the chicken rest 3‑5 minutes before serving to retain juices.

Substitutions And Variations

• Chicken cuts: Use bone-in thighs, drumsticks, or even pork chops if preferred.
• Vegetable swaps: Substitute artichoke hearts with sliced mushrooms, asparagus tips, or zucchini.
• Herb options: Fresh tarragon, chives, or basil can stand in for parsley for a different herbal twist.
• Bright swap: Use white wine in place of stock + vinegar combo for a lighter, winey finish.

Storage Instructions

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop over low heat, adding a splash of stock or water to loosen the sauce.
• This fricassee also freezes well—freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Nutritional Information

(Note: per serving—based on 8 servings)

• Calories: ~380 kcal
• Protein: ~32 g
• Fat: ~22 g (mostly from olive oil and chicken skin)
• Carbohydrates: ~8 g (mostly from vegetables)
• Fiber: ~3 g
• Sodium: variable (~500 mg without added salt)

Serving Suggestions

• Serve over creamy polenta, mashed potatoes, or buttered noodles to soak up the pan sauce.
• Add a crisp green salad or roasted root vegetables on the side for a complete meal.
• Garnish with extra parsley or fennel fronds and a lemon wedge for a bright pop of flavor.

Frequently Asked Questions About Chicken, Fennel, and Artichoke Fricassee

Q: Can I make this recipe ahead of time?
Absolutely! This dish is ideal for prepping in advance. You can cook the full recipe a day ahead—just refrigerate it in a sealed container and reheat gently when ready to serve. In fact, the flavors become even more cohesive after resting overnight, making it a great make-ahead option for easy entertaining or stress-free weeknight meals.

Q: Is bone‑in chicken essential?
Bone‑in pieces (like thighs or quarters) are ideal—they stay juicy during braising. If you prefer boneless, adjust the cooking time: lower to about 15 minutes in the oven and check for doneness.

Q: Can I use frozen artichokes or fresh?
Yes—just thaw frozen artichoke hearts fully before cooking. If using fresh, cook until tender before adding chicken (about 5–7 minutes). Frozen or fresh may slightly alter the braising time depending on moisture content.

Q: Can I reduce the vinegar or use lemon juice?
Absolutely! If red‑wine vinegar is too sharp, cut it to 1½ teaspoons or replace it with fresh lemon juice for a lighter, citrusy touch. Adjust to your taste preference.

Conclusion

Thank you so much for spending time with this Chicken, Fennel, and Artichoke Fricassee recipe! I absolutely love how easily it comes together—just one skillet, minimal effort, and extraordinary flavor. The tender chicken, subtly sweet fennel, and tangy artichokes create a comforting yet elegant meal that’s become a staple in my kitchen. I hope you find as much joy in cooking and savoring it as I do. Wishing you warmth, flavor, and happy moments around the table—thank you for being part of our vibrant community of food lovers!