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
- 1Heat half the oil in a large saucepan over high heat; cook chicken, in batches, until browned all over. Remove from pan.
- 2Heat 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.
- 3Heat 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.
- 4Add 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.
- 5Serve fricassee topped with extra oregano leaves.
Notes
Serve with steamed rice. This recipe is not suitable to freeze.
