Name: Chicken and artichoke fricassee
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 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

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!

Serves 4

Prep

30M

Cook

40M

Total

1H 10M

Ingredients

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

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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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