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

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

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.

Ratings & Reviews

marianneevans's Review

December 04, 2013
I made this last night and it was wonderful. I used 8 large chicken thighs. And I will make it again. However ... there's always the however or but..... isn't there. Nothing carmelized. I don't see that there is enough time for it to carmelize. The pan is full and it's difficult to move things around. I didn't use the largest pan I had, but the food was in one layer. But as I said, it was excellent and will make it again.

benjyboy's Review

December 14, 2013
Tasty, but rather boring. The vegetables were definitely not carmelized as the other reviewer pointed out. I read the recipe three times, thinking I had skipped something, because there was no place in the instructions for the carmelization to take place. Then I read the other reviewer's comment and knew it just wasn't going to happen without an adjustment. I like to try recipes as written first. If I make it again, I'll experiment.