Quick-Braised Chicken With Caramelized Fennel and Endive

Submitted by DailyInspiration

"The chicken rests on a bed of vegetables, enriched with cream and wine. Recipe comes from Sunset Magazine."

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 4

ingredients

• 4 leg-thigh chicken quarters (or 8 leg and thigh pieces - 2 lbs. total)
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black 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, chopped

directions

1. Sprinkle the chicken with 1 teaspoons salt and pepper. In a large, heavy frying pan over medium-high heat, melt 1 tablespoons 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.
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.
3. Return pan to medium-high heat. Add wine and broth and stir, scraping bottom, to release the browned bits from the 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. (If the chicken you buy weighs more than 2 pounds, you may need to simmer it a few more minutes).
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.