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
1 whole chicken (about 4 lb.), cut into 8 pieces
1 tsp salt
½ tsp freshly cracked black pepper
1 Tbsp extra-virgin olive oil
1 fennel bulb, trimmed and sliced into ¼-inch wedges
¼ cup fennel fronds, reserved
1 (15-oz) can whole artichoke hearts (water-packed), drained and halved if large
1 small red onion, cut into ½-inch wedges
1 cup chicken stock
1 Tbsp red-wine vinegar
3 Tbsp chopped flat-leaf parsley
Instructions
Preheat oven to 425°F. Season chicken with salt and pepper.
Heat olive oil in a large ovenproof skillet over medium-high. Sear chicken on all sides (8–10 minutes total). Transfer to a plate.
Drain off all but 1 Tbsp fat. Add fennel, artichokes, and red onion. Cook 2–3 minutes until browned.
Return chicken to skillet, add stock, and transfer to oven. Braise 18–20 minutes or until chicken is fully cooked.
Remove chicken and vegetables to a platter. Reduce remaining liquid to about ⅓ cup. Stir in vinegar.
Pour sauce over chicken and top with parsley and fennel fronds.
Notes
For a deeper flavor, brown the chicken in batches without crowding the pan.
Substitute artichokes with mushrooms or zucchini if desired.
Store leftovers in an airtight container in the fridge for up to 3 days. Freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 portion (approx. ⅛ of total recipe)
- Calories: 380 kcal
- Sugar: 3 g
- Carbohydrates: 8 g
- Protein: 32 g