BRAISED CHICKEN WITH CARAMELIZED FENNEL AND ENDIVE

Braised Chicken with Caramelized Fennel and Endive image

Number Of Ingredients 10

4 pieces Chicken - leg&thigh
2 stalks Fennel
4 heads Belgian endive
1 Large shallot
2 tablespoons Butter
1 tablespoons Vegetable oil
1/2 cup White wine
1/4 cup Flat-leaved parsley leaves, chopped
1/2 cup Reduced-sodium chicken broth
1/2 cup Whipping cream

Steps:

Sprinkle the chicken with 1 tsp 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 mins. Turn over and cook until second side is lightly browned, about 2 minutes. Transfer chicken to a plate; drain fat from pan.
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.
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, until chicken is no longer pink at the bone, about 20 minutes.