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.