Chicken fricassée with artichokes

Chicken fricassée with artichokes

Poulet aux artichauts

By
From
Taste le Tour
Serves
2

From the Provence region

The sun shines abundantly at the border of the northern part of Provence, and the local artichokes and tomatoes make a superb, delicate accompaniment to the region’s many fine chicken dishes.

Ingredients

Quantity Ingredient
3 small artichokes
1 slice lemon
1 tablespoon extra-virgin olive oil
2 chicken drumsticks on the bone, skin on
2 chicken thighs on the bone, skin on
salt
freshly ground black pepper
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 small brown onion, finely chopped
1 teaspoon tomato paste
50ml dry white wine
2 tomatoes, cut into small dice
2 tablespoon chopped parsley

Method

  1. Cut two-thirds off the top of the artichokes, using a serrated knife. Th en use a paring knife to carefully trim away all the leaves so you are left with the artichoke heart. Trim the artichoke stalks leaving about 2 cm. Using a melon baller or spoon, remove the hairy part of the heart, then cut the heart into quarters. Rub the clean artichoke pieces with a slice of lemon to prevent discolouring, then place them in a bowl of cold water until required.
  2. Heat the oil in a medium frying pan and brown the chicken pieces for 2 minutes on each side. Season the chicken with salt and pepper.
  3. Drain the artichoke pieces, add them to the pan and stir over the heat for 2 minutes. Add the coriander and fennel seeds and stir briefly, then add the chopped onion and cook for 3 minutes. Stir in the tomato paste and white wine and bring to the boil. Stir in the chopped tomatoes and bring to a simmer. Cover with a lid and cook over a low heat for 15–20 minutes.
  4. To serve, spoon a little sauce and some artichokes onto two plates. Top with the chicken pieces, sprinkle with chopped parsley and serve.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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