Last night I made Chicken, Fennel and Artichoke Fricassee for dinner from Martha Stewart’s Living Magazine.  It was quite tasty and worth sharing.  I halved the recipe as it was dinner for two.  Make sure to ask your Local Butcher to cut the chicken up for you.  Enjoy!

Chicken, Fennel, and Artichoke Fricassee

from Martha Stewart’s Living Magazine

(comments in parenthesis are mine)

1 whole chicken (about 4-5 lbs.), cut into 10 pieces

Coarse salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

1 fennel bulb with fronds, trimmed and cut into 1/4-inch wedges, 1/4 cup fronds reserved

1 can or jar (15 oz.) water-packed whole artichoke hearts, drained

1 small red onion, cut into 1/2-inch wedges

1 cup poultry stock

1 tablespoon red-wine vinegar

3 tablespoons fresh flat-leaf parsley, coarsely chopped

1. (Heavily season chicken pieces with salt and pepper and bring up to room temperature – about 45 minutes on the counter).  Preheat oven to 425 degrees.  Heat oil in a large ovenproof skillet over high heat until hot but not smoking.  Brown the chicken pieces on all sides.  Transfer pieces to a plate.  Pour off all but 1 tablespoon fat (mine didn’t leave any fat in the skillet so I added more oil).  Reduce heat to medium-high.  Brown fennel wedges, artichokes, and onion in skillet, stirring occasionally, 2 to 3 minutes.

2.  Return chicken pieces to skillet.  Add stock.  (The liquid should come half way up the chicken pieces.  If not, add water.) Transfer to oven.  Braise until cooked through, 18-20 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.