Back to Chicken, Fennel, and Artichoke Fricassee All Reviews for Chicken, Fennel, and Artichoke Fricassee - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 35 mins Servings: 4 mld106937_0411_chicken_fennel.jpg
Ingredients Ingredient Checklist 1 whole chicken (about 4 pounds), cut into 10 pieces Coarse 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 ounces) water-packed whole artichoke hearts, 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 35 mins Servings: 4 mld106937_0411_chicken_fennel.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 35 mins Servings: 4
Recipe Summary
prep: 25 mins total: 35 mins
Servings: 4
prep: 25 mins
total: 35 mins
prep:
25 mins
total:
35 mins
Servings: 4
4
mld106937_0411_chicken_fennel.jpg
mld106937_0411_chicken_fennel.jpg
Ingredients
Ingredients
- 1 whole chicken (about 4 pounds), cut into 10 pieces Coarse 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 ounces) water-packed whole artichoke hearts, 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
Directions
Preheat oven to 425 degrees. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Brown chicken on all sides, 8 to 10 minutes. Transfer to a plate. Pour off all but 1 tablespoon fat. Reduce heat to medium-high. Brown fennel wedges, artichokes, and onion in skillet, stirring occasionally, 2 to 3 minutes.
Return chicken to skillet. Add stock. Transfer to oven. Braise until cooked through, 18 to 20 minutes. 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.
Reviews (4)
Add Rating & Review 185 Ratings 5 star values: 28 4 star values: 45 3 star values: 74 2 star values: 34 1 star values: 4
Reviews (4)
Add Rating & Review 185 Ratings 5 star values: 28 4 star values: 45 3 star values: 74 2 star values: 34 1 star values: 4
Add Rating & Review
185 Ratings 5 star values: 28 4 star values: 45 3 star values: 74 2 star values: 34 1 star values: 4
185 Ratings 5 star values: 28 4 star values: 45 3 star values: 74 2 star values: 34 1 star values: 4
185 Ratings 5 star values: 28 4 star values: 45 3 star values: 74 2 star values: 34 1 star values: 4
5 star values: 28 4 star values: 45 3 star values: 74 2 star values: 34 1 star values: 4
Martha Stewart Member Rating: 5 stars 03/20/2018 This recipe is 5 stars and is delicious! My family gave it rave reviews and I didn't change a thing. If you want to save time, have your meat counter or butcher cut up the whole chicken into 10 pieces for you, so that step is already done. Martha Stewart Member Rating: Unrated 03/21/2015 I love this recipe and made one modification. I sliced the onion and fennel (because I didn't read the recipe carefully the first time) and it was fabulous. I actually think I will keep making it this way since the fennel/onion become like a pasta base and hold the sauce very well. Since I can't have pasta this satisfied my cravings immensely. Also, I tripled the fennel/onion/artichoke - prefer more veggies to protein and it worked out beautifully. Martha Stewart Member Rating: Unrated 07/16/2013 Have made this dish several times and it is delicious! I usually get outside on the grill side burner to do the initial searing -- keeps the house from smelling the next morning. Martha Stewart Member Rating: Unrated 11/07/2012 This was reminiscent of a favorite dish my father used to make, and I loved it. Decadent, rustic and yet not difficult to execute at all. The fennel and artichoke together is a winner, and the lovely sauce that remains is delicious! THANKS for bringing me all those memories with this tasty dish.Martha Stewart Member
Rating: 5 stars 03/20/2018
This recipe is 5 stars and is delicious! My family gave it rave reviews and I didn’t change a thing. If you want to save time, have your meat counter or butcher cut up the whole chicken into 10 pieces for you, so that step is already done.
Rating: 5 stars
Rating: Unrated 03/21/2015
I love this recipe and made one modification. I sliced the onion and fennel (because I didn’t read the recipe carefully the first time) and it was fabulous. I actually think I will keep making it this way since the fennel/onion become like a pasta base and hold the sauce very well. Since I can’t have pasta this satisfied my cravings immensely. Also, I tripled the fennel/onion/artichoke - prefer more veggies to protein and it worked out beautifully.
Rating: Unrated
Rating: Unrated 07/16/2013
Have made this dish several times and it is delicious! I usually get outside on the grill side burner to do the initial searing – keeps the house from smelling the next morning.
Rating: Unrated 11/07/2012
This was reminiscent of a favorite dish my father used to make, and I loved it. Decadent, rustic and yet not difficult to execute at all. The fennel and artichoke together is a winner, and the lovely sauce that remains is delicious! THANKS for bringing me all those memories with this tasty dish.
All Reviews for Chicken, Fennel, and Artichoke Fricassee
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken, Fennel, and Artichoke Fricassee
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
