🐓Rustic Charm🥘
Another irresistible, winner-winner with this chicken dinner! It’s one of those one-pot-wonders. Easy to make, but looks like you went to a lot of effort. I like that kind of thing! The combination of flavors in this Chicken with Artichokes and Fennel is addictive. It’s a spin on a classic chicken fricassee. 🐓 Made with whole grain mustard, vinegar and lots of artichokes and fennel. I even managed to stuff it with some baby spinach! This is a favorite at our house.
Fennel is one of those vegetables that I don’t care for at all when it’s raw. The taste is anise or licorice. It’s an ingredient often added to salads and other raw dishes. But, when you cook fennel, it mellows to a lovely, earthy flavor.
Artichokes and fennel are a perfect match for a flavorful whole grain mustard and tangy vinegar. I also add plenty of baby spinach for a super veggie loaded dish.
The Recipe, Chicken with Artichokes and Fennel🥘
Preheat oven to 350º
Prep The Veggies
If you’re not familiar with fennel, here’s how to handle this bulb. Cut off the fronds (the feathery light leaves) and the stocks. Most people use only the white bulb, but you can finely chop the stock and use it as well. Slice the entire bulb for cooking and keep the feather light fronds for the garnish.
Slice the fennel to about 1/4 inch.
Slice one large onion as well, to about 1/16 inches, or as thinly as possible. Drain the artichoke hearts and slice them in half, length wise or leave them whole.
Mince about 1 tablespoon of garlic, about 3-4 cloves, depending on the size. Wash 1 lb of baby spinach. Set aside and prepare the chicken.
Browning and Braising
Rinse chicken and pat dry. I used bone in chicken thighs and removed the skin. This recipe works with any chicken pieces, skin on or off, depending on your preference. 6-8 pieces work in this recipe. Season chicken with salt and pepper.
With your burner on high heat, add 1 tablespoon olive oil into a dutch oven or similar heavy bottomed oven proof pot. When the oil is hot, brown the chicken on both sides. Remove from the pan and onto a plate, set aside.
Into the same pan as you cooked the chicken, add the garlic, onion, fennel and the artichoke hearts. Season with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Cook about 5 minutes.
Sprinkle over the top, 2 tablespoons of all-purpose flour, toss to coat with the flour. Let it cool another 2 minutes then add 3 heaping tablespoons of whole grain or Dijon mustard, 1/4 cup of white wine or champagne vinegar and 2 cups of chicken broth, mix to combine.
Bake
Add the chicken back to the pot (including any accumulated juices). Cover the pot and bake for 45 minutes.
Remove the pot from the oven. Top with the spinach and cover and bake another 15 minutes.
Serve with garnish of fennel fronds. This goes well with rice, potatoes or quinoa.
Enjoy!
Ingredients
- 8 chicken thighs, skin off, bone-in
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 bulb of fennel, sliced (fronds reserved for garnish)
- 1 large onion, sliced to 1/16th
- 2 14 ounce cans artichoke hearts in water (or frozen) sliced in half
- 1 lb fresh baby spinach
- 1/4 cup white wine or champagne vinegar
- 3 heaping tablespoons whole grain mustard or Dijjon
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 cups chicken stock
- 2 tablespoons all-purpose flour
Garnish: fennel fronds
Instructions
- Preheat oven to 350º
- Wash and cut one large fennel bulb. (Keep the fennel fronds aside to use as garnish.) Slice the fennel to about 1/4 inch. If using the stalks, chop them very finely.
- Slice one large onion as well, to about 1/16 inches, or as thinly as possible.
- Mince about 1 tablespoon of garlic, about 3-4 cloves, depending on the size.
- Set aside and prepare the chicken.
- Rinse the chicken and pat dry. I used bone in chicken thighs and removed the skin. This recipe works with any chicken pieces, skin on or off, depending on your preference.
- Season chicken with salt and pepper.
- With your burner on high heat, add 1 tablespoon olive oil into a dutch oven or similar heavy bottomed oven proof pot. When the oil is hot, brown the chicken on both sides.
- Remove from the pan and onto a plate, set aside.
- Into the same pan as you cooked the chicken, add the garlic, onion, fennel and the artichoke hearts.
- Season with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Cook about 5 minutes.
- Sprinkle with flour, toss to coats and cook another 2 minutes.
- Add the 3 heaping tablespoons of whole grain or Dijon mustard 1/4 cup of white wine or champagne vinegar and 2 cups of chicken broth. Mix to combine.
- Add the chicken back to the pot (including any accumulated juices).
- Cover the pot and bake for 45 minutes.
- Add the spinach and return to the oven another 15 minutes.
- Serve over rice, quinoa or potatoes. Garnish with fennel fronds.
