Total Time
30 Mins
Yield
Serves 4
Photo: Annabelle Breakey; Styling: Karen Shinto

How to Make It

Step 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

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

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

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.

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