Taste of the week: Chicken fricassée with fennel, capers, artichokes, and tomatoes

This recipe is a one-pot wonder, ideal for week night family dinners, or casual get togethers with friends. It's a rustic and hearty dish, yet the artichokes and fennel give it a lift of sophistication. It requires minimal effort to throw together, and can easily be made in advance and reheated at serving time. Serve with rice, pasta or polenta


Chicken Fricassée with fennel, capers, artichokes and olives

6 servings   |    Equipment: A large, deep skillet or Dutch oven, with a lid.

1 farm-fresh chicken (3-4 pounds; 1.5-2 kg), preferably organic and free range,  cut into 8 serving pieces, at room temperature
Fine sea salt
Coarse, freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 onions, peeled, halved and thinly sliced
2 fennel bulbs, trimmed and thinly sliced   
1 cup (250 ml) white wine
1 28-ounce (794 g) can diced Italian tomatoes in juice
1 cup (115 g) green Picholine olives, pitted
1 cup (115 g) brine-cured black olives, pitted
1/4 cup (60 ml) capers in vinegar, drained
12 artichoke hearts marinated in olive oil, drained
Cooked rice, fresh pasta, or polenta for serving


1.    Liberally season the chicken on all sides with salt and pepper.

2.    In the large, deep skillet, heat the oil over moderate heat until hot but not smoking. Add the chicken pieces (in batches if necessary) and brown until they turn an even golden color, about 5 minutes. Turn the pieces and brown them on the other side, 5 minutes more. Carefully regulate the heat to avoid scorching the skin. When the pieces are browned, use tongs (to avoid piercing the poultry) to transfer them to a platter.

3.    Reduce the heat to low, add the onions and fennel to the skillet and sweat  – cook, covered, over low heat – until soft but not browned, about 10 minutes. Return the chicken to the skillet. Add the wine, tomatoes (with juices), olives, capers and artichokes. Cover and simmer over low heat until the chicken is cooked through. About 30 minutes. Taste for seasoning. Serve with rice, fresh pasta or polenta.



This recipe was first published in The French Kitchen Cookbook. Buy the book here.

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