Chicken & Artichoke Barigoule

I came up with this soup while working on production sheets for SuperFD. One of the meal kits we did for our services was a roast chicken breast with braised artichokes and onions in a white wine sauce. After I saw the dish I realized that with a minimal amount of tweaking it would make an amazing soup. By adding some other vegetables, fennel in this case, and thinning it out a little you would have a well balanced soup.

I started by marinating the chicken with my usual recipe but I added fennel fronds (as I am using fennel in this soup). After that I braised the chicken with onions and fennel in white wine, chicken stock, and a touch of cream for body. If you wanted to remove the cream, coconut milk is a good substitute to use. While braising the chicken I used a sachet of spices (sachet d'epice) to keep the smaller spices out of the soup and added some smoked paprika and aleppo pepper for a light earthy bite. That's also the reason to soup has a reddish tinge to it. After the chicken was finished I removed it from the soup so I could shred it and then added the drained, cut up artichokes. Once I had the chicken shredded I added it back to the soup and seasoned it with a touch more lemon juice.

When I made this soup it was at home when family was coming to visit. I made it as an appetizer to our dinner so I kept it fairly light. If you wanted a heartier version you can add some more vegetables as well as some pasta to finish it.

Enjoy.

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Ingredients

Chicken Thighs 4 lbs

Chicken Marinade x 2

Fennel Fronds 1 oz

Olive oil 2 T

Crushed Red Pepper 2 tsp

Onion, julienned 2 ea

Artichokes, drained and halved 28 oz

Fennel, julienned 1 ea large

Sachet D'Epice 1 ea

(bay leaves, star anise, fennel, garlic clove, black peppercorns)

White Wine 2 cups

Heavy Cream 2 cups

Chicken Stock 1 qt

Smoked Paprika 1 T

Aleppo Pepper 2 tsp

Garnish

Fennel Fronds

Method of Procedure

1. Marinate chicken thighs with chicken marinade and fennel fronds overnight.

2. Saute your chicken thighs with your crushed red pepper, fennel, onion, and sachet until tender.

3. Pour in your white wine and reduce by half.

4. Add your chicken stock, cream, smoked paprika, and Aleppo pepper then simmer for 1 hour until your chicken is cooked through and tender.

5. Remove the chicken and cool.

6. Drain and cut your artichokes and add them to the soup.

7. Simmer for 30 minutes

8. Pull your chicken or dice it and add to your soup.

9. Cook for another 30 minutes.

10. Season to taste and serve.