su-Quick-Braised Chicken with Caramelized Fennel and Endive
Photo: Annabelle Breakey; Styling: Karen Shinto
Yields Serves 4 Total Time 30 mins
AuthorKate Washington,
This dish delivers a lot of sophistication for not much time spent in the kitchen. The chicken rests on a bed of mild autumn vegetables, enriched with cream and wine. If the chicken you buy weighs more than 2 pounds, you may need to simmer it a few more minutes.

How to Make It

Step 1
1

Sprinkle chicken with 1 tsp. each salt and pepper. In a large, heavy frying pan over medium-high heat, melt 1 tbsp. butter with the oil. Add chicken in a single layer and cook, without moving, until browned underneath, about 5 minutes. Turn over and cook until second side is lightly browned, about 2 minutes. Transfer chicken to a plate; drain fat from pan.

Step 2
2

Meanwhile, trim fennel bulbs (chop and reserve 1/4 cup fronds) and cut bulbs into quarters; core and thinly slice. Trim ends of endive and quarter heads length­wise. Chop shallot.

Step 3
3

Return pan to medium-high heat. Add wine and broth and stir, scraping bottom, to release browned bits from pan. Add chicken, fennel, endive, shallot, and re­­maining butter. Cover and cook, stirring occasionally (pan will be very full at first), until chicken is no longer pink at the bone, about 15 minutes.

Step 4
4

Add cream to pan, increase heat to high, and cook uncovered, stirring, until slightly thickened, about 5 minutes. Season with salt and pepper. Spoon into a shallow bowl and sprinkle with parsley and reserved fennel fronds.

Ingredients

 4 leg-thigh chicken quarters or 8 leg and thigh pieces (2 lbs. total)
  About 1 tsp. kosher salt
  About 1 tsp. pepper
 2 tablespoons butter, divided
 1 tablespoon vegetable oil
 2 medium fennel bulbs
 4 heads Belgian endive
 1 large shallot
 1/2 cup white wine
 1/2 cup reduced-sodium chicken broth
 1/2 cup whipping cream
 1/4 cup flat-leaf parsley leaves, chopped

Directions

Step 1
1

Sprinkle chicken with 1 tsp. each salt and pepper. In a large, heavy frying pan over medium-high heat, melt 1 tbsp. butter with the oil. Add chicken in a single layer and cook, without moving, until browned underneath, about 5 minutes. Turn over and cook until second side is lightly browned, about 2 minutes. Transfer chicken to a plate; drain fat from pan.

Step 2
2

Meanwhile, trim fennel bulbs (chop and reserve 1/4 cup fronds) and cut bulbs into quarters; core and thinly slice. Trim ends of endive and quarter heads length­wise. Chop shallot.

Step 3
3

Return pan to medium-high heat. Add wine and broth and stir, scraping bottom, to release browned bits from pan. Add chicken, fennel, endive, shallot, and re­­maining butter. Cover and cook, stirring occasionally (pan will be very full at first), until chicken is no longer pink at the bone, about 15 minutes.

Step 4
4

Add cream to pan, increase heat to high, and cook uncovered, stirring, until slightly thickened, about 5 minutes. Season with salt and pepper. Spoon into a shallow bowl and sprinkle with parsley and reserved fennel fronds.

Quick-Braised Chicken with Caramelized Fennel and Endive