Chicken with Lemon, Artichoke, and Fennel Cream Sauce
Updated: May 28, 2020
This is another easy weeknight meal. Takes about 35-40 min to completely make, and is satisfying, lemony, and delicious. I made this recipe for 2 people (2 thighs/person). I used a large cast iron skillet to sear the chicken, make the pan sauce, and cook in the oven. If I make this for more people (4-6), I either use 2 pans and place them both in the oven, or I sear in my 1 frying pan and then add everything to a large baking dish. If you are making for 4-6 people, get at least 8 chicken thighs. The sauce will not need to be doubled, i.e. adding almost 2 C of wine would be way too much. Add slightly more than the recipe here calls for, taste it while you are cooking, and adjust as needed.
1 package of chicken thighs (skin on is preferable but can be skinless as well)
1 small bulb of fennel, sliced so that shape remains in tact (see my video)
1 lemon, sliced
2 small jars of artichokes, chopped
4-5 sprigs of thyme
1 garlic clove, sliced
For the sauce
1/2 C dry white wine
1 C chicken stock
1/2 C cream (or more if you want it to be creamier)
2 TBSP butter
(General Ratio for Pan Sauce = 1:2 wine to stock)
Preheat oven to 400. Season chicken with black pepper and thyme. Sear on both sides until browned. If you do not have skin on chicken, put flour on the outside to create a crust. If you have skin, make sure to render down in your sear so it is fully browned.
Remove chicken from pan and blacken fennel and lemon.
Remove fennel and lemon from pan.
Add drop of olive oil to pan and sauté garlic until golden. Add wine to pan and let alcohol cook off (simmer 5-7 min)
Add chicken stock, butter, artichokes, and cream. TASTE IT! And adjust based on taste if necessary.
Let simmer for 5 min until flavors begin to come together.
Add everything else back to pan.
If no skin on, cook in oven for 10 min. If skin on chicken, cook for 20 min.