Recipe

Chicken and artichoke fricassee

This juicy succulent chicken and artichoke fricassee is simple divine. Full of wholesome, nutritious ingredients, this recipe is perfect for the entire family!

  • 30 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Chicken and artichoke fricassee
  • 2 tablespoon olive oil
  • 8 chicken drumsticks (1.2kg)
  • 1 medium brown onion (150g), chopped finely
  • 4 clove garlic, crushed
  • 1/2 cup (125ml) dry white wine
  • 1 1/2 cup (375ml) chicken stock
  • 1 tablespoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 300 millilitre pouring cream
  • 125 gram baby spinach leaves
  • 680 gram canned marinated artichokes in oil, drained, halved
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon fresh oregano leaves, extra

Method

Chicken and artichoke fricassee
  • 1
    Heat half the oil in a large saucepan over high heat; cook chicken, in batches, until browned all over. Remove from pan.
  • 2
    Heat remaining oil in same pan; cook onion and garlic, stirring, 3 minutes or until onion softens. Add wine, stock, rind and juice; bring to the boil. Return chicken to pan; reduce heat, simmer, covered, for 20 minutes. Uncover; simmer, for 10 minutes or until chicken is cooked through.
  • 3
    Heat remaining oil in same pan; cook onion and garlic, stirring, 3 minutes or until onion softens. Add wine, stock, rind and juice; bring to the boil. Return chicken to pan; reduce heat, simmer, covered, for 20 minutes. Uncover; simmer, for 10 minutes or until chicken is cooked through.
  • 4
    Add cream, spinach, artichokes and chopped oregano to pan; bring to the boil. Reduce heat; simmer, uncovered, for 2 minutes or until sauce thickens slightly. Pour sauce over chicken.
  • 5
    Serve fricassee topped with extra oregano leaves.

Notes

Serve with steamed rice. This recipe is not suitable to freeze.