Early Spring Chicken and Artichoke Fricassee

Name: Early Spring Chicken and Artichoke Fricassee
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 600g Boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tbsp All-purpose flour; 2 tbsp Olive oil; 1 Large onion, finely chopped; 2 cloves Garlic, minced; 200g Cremini mushrooms, sliced; 400g Canned artichoke hearts, drained and quartered; 240ml Chicken broth; 120ml Heavy cream; 1 tbsp Fresh lemon juice; 2 tbsp Fresh parsley, chopped; 1 tsp Dried thyme; Salt To taste; Black pepper To taste

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This classic French-inspired fricassee is perfect for a March evening, blending the richness of a creamy sauce with the fresh, slightly tangy notes of early spring artichokes. Succulent chicken thighs are gently simmered with mushrooms and aromatics, creating a hearty yet elegant dish that's both satisfying and easy to prepare. It's a wonderful way to welcome the changing seasons with a dish that feels both comforting and new.

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Early Spring Chicken and Artichoke Fricassee

Prep Time20 min

Cook Time45 min

Servings4 servings

DifficultyMedium

Equipment

Large SkilletDutch Oven

Instructions

1
Pat chicken pieces dry with paper towels. In a shallow dish, season chicken with salt and pepper, then toss with flour until lightly coated.
2
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the floured chicken and sear for 3-4 minutes per side until golden brown. Remove chicken from the skillet and set aside.
3
Reduce heat to medium, add chopped onion to the skillet, and cook for 5-7 minutes until softened. Add minced garlic and sliced mushrooms, cooking for another 5-7 minutes until mushrooms are tender and browned.
4
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then stir in the dried thyme and quartered artichoke hearts. Return the seared chicken to the skillet.
5
Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and tender. Stir in the heavy cream and fresh lemon juice, heating gently for 2-3 minutes until the sauce is warmed through and slightly thickened. Do not boil after adding cream.
6
Taste and adjust seasonings as needed. Garnish with fresh chopped parsley before serving. Excellent with rice, pasta, or crusty bread.

Nutrition

Calories520 kcal

Protein40g

Fat32g

Carbohydrates

Frequently Asked Questions

Can I use fresh artichokes?

Yes, you can! Prepare fresh artichokes by trimming and cooking them until tender before adding them to the fricassee in step 4. This will add to the prep time.

What can I use instead of heavy cream?

For a lighter sauce, you can use whole milk combined with 1 tablespoon of cornstarch (slurried in a little cold milk) to help thicken it. Add it at the same point as the heavy cream and simmer gently until thickened.

Can I make this ahead of time?

Yes, this fricassee reheats well. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk if the sauce is too thick.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.