Chicken & Artichoke Fricasee
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Chicken & Artichoke Fricasee
Ingredient
50 ml Red Island olive oil (1 cup)
2 large onions, finely chopped
1 bud of fennel diced
2 kg chicken Maryland pieces
1 up (loosely packed) dill, finely
chopped, plus extra to serve
2 tbsp sea salt flakes
6 globe artichokes, stalks trimmed to 5cm
2 eggs
Juice of 1 lemon, or to taste
25 gm corn flour (if needed to thicken sauce)
To serve: crusty bread
Method
Heat oil in a large casserole over medium-high heat, add onion & fennel and stir occasionally until tender (4-5 minutes). Add Chicken Maryland, skin side down until browned all over (3-4 minutes), then add dill, salt and enough cold water or chicken stock to just cover meat (about 600ml).
Season to taste with freshly ground black pepper, bring to the simmer, reduce heat to low and simmer until just tender. Meanwhile, fill a bowl with acidulated cold water. Working with one artichoke at a time, remove tough outer leaves, then trim top and peel back stalk.
Halve lengthways, remove inner heart with a teaspoon (discard), rub cut-sides with a lemon half, place in acidulated water and set aside.
When Chicken is just tender, increase heat to medium and bring to the simmer. Drain artichokes, add to chicken and cook until just tender (4-5 minutes), then remove from heat.
Meanwhile whisk eggs, lemon juice and flour in a bowl. Whisk in 500ml chicken liquid, then return liquid to chicken mixture and stir to combine. Return chicken to heat, bring just to the boil and immediately remove from heat. Season generously to taste, transfer to a baking dish to cool slightly, then divide among shallow bowls and serve hot with bread - to mop up the lemony juices.
Recipe by Philip Vakos
