Description
Chicken, Fennel, and Artichoke Fricassee is a flavorful one-skillet dinner that’s quick enough for weeknights but elegant enough for guests. Juicy chicken, sweet fennel, and tender artichokes simmer in a savory pan sauce brightened with vinegar and fresh herbs.
Ingredients
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1 whole chicken (about 4 lb.), cut into 8 pieces
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1 tsp salt
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½ tsp freshly cracked black pepper
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1 Tbsp extra-virgin olive oil
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1 fennel bulb, trimmed and sliced into ¼-inch wedges
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¼ cup fennel fronds, reserved
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1 (15-oz) can whole artichoke hearts (water-packed), drained and halved if large
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1 small red onion, cut into ½-inch wedges
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1 cup chicken stock
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1 Tbsp red-wine vinegar
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3 Tbsp chopped flat-leaf parsley
Instructions
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Preheat oven to 425°F. Season chicken with salt and pepper.
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Heat olive oil in a large ovenproof skillet over medium-high. Sear chicken on all sides (8–10 minutes total). Transfer to a plate.
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Drain off all but 1 Tbsp fat. Add fennel, artichokes, and red onion. Cook 2–3 minutes until browned.
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Return chicken to skillet, add stock, and transfer to oven. Braise 18–20 minutes or until chicken is fully cooked.
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Remove chicken and vegetables to a platter. Reduce remaining liquid to about ⅓ cup. Stir in vinegar.
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Pour sauce over chicken and top with parsley and fennel fronds.
Notes
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For a deeper flavor, brown the chicken in batches without crowding the pan.
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Substitute artichokes with mushrooms or zucchini if desired.
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Store leftovers in an airtight container in the fridge for up to 3 days. Freezes well for up to 2 months.
Nutrition
- Serving Size: 1 portion (approx. ⅛ of total recipe)
- Calories: 380 kcal
- Sugar: 3 g
- Carbohydrates: 8 g
- Protein: 32 g