So when it came time to assemble to eat, it was a little odd. Since it was bone-in chicken, you either use a fork/knife or eat with your hands, but either way, it is hard to get the sauce and the chicken. However, over the rice, the sauce was really good, and if you use utensils, you can mix everything up.
We would have again. We had with rice and steamed broccoli.
Chicken, Fennel, and Artichoke Fricassee
 |
| Photo by ALB |
There's incredible flavor in this one-skillet dish. Fennel and red onion intensify the braising liquid, which becomes a pan sauce.
PREP: 25 MINS
TOTAL TIME: 35 MINS
SERVINGS: 6
Adapted from MARTHA STEWART LIVING, APRIL 2011
INGREDIENTS
6 Bone-In Skin-on Chicken Thighs
1 teaspoon Coarse salt
1/2 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil (Used cooking spray)
1 fennel bulb, trimmed 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
1 cup fat-free chicken broth
1 tablespoon red-wine vinegar
3 tablespoons fresh flat-leaf parsley, coarsely chopped
DIRECTIONS
Preheat oven to 425 degrees. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil (use Cooking Spray) in a 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 tablespoon fat. Reduce heat to medium-high. Brown fennel wedges, artichokes, and onion in skillet, stirring occasionally, 2 to 3 minutes.
Return chicken to skillet. Add broth. Transfer to oven. Braise until cooked through, 18 to 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.
6 Smart Points (my additions/subtractions at 6 servings)
No comments:
Post a Comment