One skillet dishes are the way to go for week night dinners. This recipe came from Martha Stewart Living April 2011 issue. There is incredible flavor in this one-skillet dish. Fennel and red onion intesify the braising liquid, which becomes a pan sauce.
This meal costs about $20 including two bunches of asparagus and polenta I used for sides. I used an organic whole chicken fryer that I butchered into 10 pieces. I also saved the unused chicken parts (carcass, neck bone and innards) and made stock out of it for soup for later use.
Chicken, Fennel, and Artichoke Fricassee
Active time: 25 mins. Total Time 35 mins. Serves 4
1 whole chicken (about 4 pounds), cut into 10 pieces. Season with coarse salt and freshly ground pepper
1 T EVOO
1 fennel bulb, trimmed, cored and cut into 1/4-inch wedges, 1/4 cup fronds reserved
1 can (15 ounces) water-packed whole artichoke hearts, drained
1 small red onion, cut into 1/2-inch wedges (I had a yellow onion, either works well).
1 cup of chicken stock
1 tablespoon red-wine vinegar
3 T fresh flat-leaf parsley (I did not have this to add, but it is optional)
1. Preheat oven to 425 degrees. Season chicken with 1 tsp. salt and 1/2 tsp. pepper. Heat oil in 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 T of fat. Reduce heat to medium-high. Brown fennel wedges, artichokes and onion in skillet, stirring occasionally 2 to 3 minutes.
2. Return chicken to skillet. Add stock. 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.
Roasted Asparagus
Wash and trim 2 bunches of asparagus. Place on baking sheet. Toss with EVOO, salt and pepper. Roast in oven for 15-20 mins. Can cook this at the same time as the chicken.
Polenta
boil 6 cups of water
slowly stir in 1 3/4 cups of polenta
add 1 teaspoon of salt
turn down heat to low to medium heat and stir occasionally.
cook for about 10-15 minutes or until thickened.
add 1-2 T of butter, stir in until melted.
Polenta will thicken/harden as it sits.
Enjoy!
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