It was my mom's birthday, and I wanted to make something special for her dinner. When I came across this Martha Stewart recipe, I knew it was perfect because it includes all of her favorite foods: artichoke hearts, fennel, and red onion. I, on the other hand, happen to dislike artichokes and especially fennel. So in this post, I will share with you the happy medium I created. 

If no one you're cooking for likes artichokes and fennel, simply replace it with carrots, celery, and potatoes or something similar. In my situation I had to split it into two. So, I used two pans: the black cast iron contains artichokes and fennel, while the larger skillet does not. Simply split your ingredients between the two, substituting the appropriate things here and there. 

A "fricassee" may sound fancy and french but it is quite the opposite. It can simply be described in one way: a whole chicken is cut up into pieces, sautéed, braised, and served in its own sauce. This is a great dish to serve to a crowd because you can make it in large amounts easily, it tastes like it has been cooking for hours, and it only takes about 20 minutes to braise! 

The Recipe


  • 1 whole chicken (about 4 pounds), cut into 10 pieces
  • Coarse salt and freshly ground pepper
  • Extra-virgin olive oil
  • 1 fennel bulb, trimmed and cut into 1/4-inch wedges, 1/4 cup fronds reserved
  • 1 can (15 ounces) water-packed whole artichoke hearts, drained
  • 1 small red onion, cut into 1/2-inch wedges and a few cloves of garlic, minced
  • 1 cup chicken stock
  • Fresh flat-leaf parsley, coarsely chopped


Preheat oven to 425 degrees.

Season chicken with plenty of salt and pepper. Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Brown chicken on all sides, 8 to 10 minutes.

Transfer to a plate and pour off all but 1 tablespoon of fat. Reduce heat to medium-high. Brown your vegetables in the skillet, stirring occasionally, 2 to 3 minutes.

Return chicken to skillet and add stock. Transfer to oven and braise until cooked through, 18 to 20 minutes. Transfer chicken and vegetables to a platter. Reduce braising liquid over high heat to about 1/3 cup. Pour sauce over chicken, and cover the pan with foil and let sit for 5 minutes or so, ensuring the chicken stays juicy. 

Roasted Vegetables:

Preheat oven to 475 degrees. 

Line a cookie sheet with tin foil. Pile on some broccoli, cauliflower, carrots, potatoes, really whatever you like (but make sure no vegetables are overlapping). Generously drizzle olive oil over them, and toss in plenty of salt and pepper so everything is evenly coated. Roast for 15 minutes or so, or until done.


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AuthorLindsey Hook