Chicken Fricassée with Artichokes
Chicken Fricassée with Artichokes
Chicken fricassée with artichokes, wine, capers & lemon—perfect for chilly evenings, best served with hearty bread. Featured in French at Heart by Marjorie Taylor and Kenda l Smith Franchini
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 small pasture-raised chicken (1.4kg to 1.8kg)
- Fleur de sel (salt & freshly ground black pepper
- 400g high-quality store-bought preserved whole artichokes, drained and halved lengthwise if large
- 4 tbsp extra-virgin olive oil
- Juice ½ lemon
- 1 tbsp unsalted European-style butter
- 2 tbsp white-wine vinegar
- 2 cups dry white wine, such as Burgundy Chardonnay
- 2 cloves garlic, minced
- 2 tbsp salt-packed capers, rinsed & drained
- 1 small bunch fresh sage, leaves rinsed & dried (about 15 leaves)
Method
- Remove the chicken from the refrigerator and pat it dry thoroughly inside and out. Use kitchen tweezers to remove any pin feathers or quills as needed. Let it come to room temperature before cooking, a minimum of 1 hr. (If you have time, the chicken will brown better if you leave it like this, uncovered, in the refrigerator, for 24 hrs before cooking.)
- Preheat the oven to 165°C.
- Cut the chicken into 10 pieces. Pat the chicken pieces dry and season well with salt and pepper. Transfer the artichokes to a kitchen towel and pat dry.
- In a 6.6L or similar-size braising pan or Dutch oven with a lid, heat 2 tbsp of the olive oil over medium-high heat. Working in batches if necessary so as not to crowd the pan, sear the chicken pieces skin-side down until the skin is golden and crisp on the first side, 5-6 mins. Flip the pieces to the meaty side and finish searing, another 2-3 mins. Transfer the chicken to a platter and repeat with the remaining chicken, if necessary. Carefully remove the oil from the pan, wiping out any burnt bits, but leaving browned bits for flavour.
- Add the remaining 2 tbsp olive oil to the pan. Carefully add the artichokes, season with salt and pepper, and cook over medium-high heat, stirring a few times until slightly golden, 2-3 mins, adjusting the heat as necessary if the artichokes brown too quickly. Transfer the artichokes to a separate bowl.
- Add the lemon juice, butter and vinegar to the pan. Cook for about 15 secs, then add the chicken, coating each piece with the vinegar mixture and then leaving it skin-side up in the pan. Pour in the white wine. Return the artichokes to the pan, then add the garlic, capers, sage and thyme. Reduce the heat to medium-low and bring to a simmer.
- Cover and transfer the braising pan to the oven and cook until tender and cooked through, 30-40 mins (shorter for a smaller chicken, longer for a larger bird).
- Serve directly from the braising pan or neatly arranged on a warm serving platter.
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