Chicken, Fennel, And Artichoke Fricassee

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 ¼-inch wedges, ¼ cup fronds reserved

1 can (15 ounces) water-packed whole artichoke hearts, drained

1 small red onion, cut into ½-inch wedges

1 cup chicken stock

1 tablespoon red-wine vinegar

3 tablespoons fresh flat-leaf parsley, coarsely chopped

Preheat oven to 425°F. Season chicken with 1 teaspoon salt and ½ 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 ⅓ cup. Stir in vinegar. Pour sauce over chicken, and top with fennel fronds and parsley.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Fricassee

Cuisine🇫🇷French

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h