chicken fennel and artichoke fricassee

By foodiva

Ingredients

• 1 whole chicken (about 4 pounds), cut into 10 pieces (Snippets Notes: I chose all thighs and legs)
• Course 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 oz) water-packed whole artichokes, 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

Details

Servings 1
Adapted from thymefoodblog.com

Preparation

Step 1

We are crawling along to the end of our school year with all of the typical “burn-out” sentiments of our friends who attend public and private schools. Taking long walks with my husband is definitely therapeutic. On weekends, we leash up an always eager Chester and take off towards the nearby lake. We walk along this gorgeous wall bursting with honeysuckle and become intoxicated with the heady perfumed air.

Now that our children are called “teens”, it is wonderful that they can “weigh in” on our schooling decisions with opinions and wishes of their own. They have classes in a small private school here in Texas where they take their science and math courses with groups of other kids.

It saddens me to see that their world has become a hectic frenzy of deadlines, exams, packed social schedules, and concerns about

However, as Patrick and I take our long walks around our home, in one of the most diversely populated cities we have seen outside of NYC, what we see around us is a universal human desire for time spent together, enjoyment of beauty through nature, and yearning for a better world for our children. It never fails to utterly amaze me when I watch the myriad of international families living in our neighborhood interact with their children.

Playfulness, Joy, Hope, and Love are the common threads of sentiment that I see. Am I mistaken? Watch any family interacting with their children. Is that not love personified?

1 whole chicken (about 4 pounds), cut into 10 pieces (Snippets Notes: I chose all thighs and legs)

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

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

Preheat oven to 425º. Season chicken with 1 tsp. salt and 1/2 tsp. pepper. Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Brown chicken on all sides, 8 to 10 min. Transfer to a plate. Pour off all but 1 TBS fat. Reduce heat to medium-high. Brown fennel wedges, artichokes, and onion in skillet, stirring occasionally, 2 to 3 min. (Breathe in this incredible aroma!)

Return chicken to skillet. Add stock. Transfer to oven. Braise until cooked through, 18 to 20 min. 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.

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