Chicken And Fennel Stew Recipe

Name: Chicken And Fennel Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the stew; 3 tablespoons olive oil; 1 large leek (white and light green only)sliced lengthwise and then crosswise into 1/4 inch half moons; 4 cloves garlic, minced; 1 teaspoon fennel seeds, crushed a bit; 2 bulbs fresh fennel (save a few fronds for garnish) sliced; 2 pounds boneless, skinless chicken thighs, trimmed of any excess fat and the cut into 1 to 2 inch pieces; 1 14 to 15 ounce can of plum tomatoes; 1/2 cup dry white wine; 2 1/2 cups chicken broth; 4 medium potatoes, peeled and cut into 1 to 2 inch pieces.; Salt and pepper to taste.; For the rouille; 2 pieces of potato from the stew; 3 to 4 tablespoons of the stew's broth; 2 cloves minced garlic; 1/8 teaspoon cayenne pepper (optional); 1/2 cup mayo

Servings: persons

For the stew
3 tablespoons olive oil
1 large leek (white and light green only)sliced lengthwise and then crosswise into 1/4 inch half moons
4 cloves garlic, minced
1 teaspoon fennel seeds, crushed a bit
2 bulbs fresh fennel (save a few fronds for garnish) sliced
2 pounds boneless, skinless chicken thighs, trimmed of any excess fat and the cut into 1 to 2 inch pieces
1 14 to 15 ounce can of plum tomatoes
1/2 cup dry white wine
2 1/2 cups chicken broth
4 medium potatoes, peeled and cut into 1 to 2 inch pieces.
Salt and pepper to taste.
For the rouille
2 pieces of potato from the stew
3 to 4 tablespoons of the stew's broth
2 cloves minced garlic
1/8 teaspoon cayenne pepper (optional)
1/2 cup mayo

1
In a soup pot or Dutch oven, heat the oil and add the leek and garlic. Saute for a few minutes to soften the leek. Add the crushed fennel seeds and chicken pieces and continue to saute for about 5 more minutes.
2
Add the fennel slices and give everything a stir. Crushing the tomatoes with your clean hands, add them to the pot along with the wine.
3
Bring the pot up to the boil and then add the chicken broth. Simmer all for about 10 minutes.
4
Add the potatoes and continue to simmer until the potatoes become fork tender. Season the stew to taste with salt and pepper.
5
Place the potatoes, broth and garlic into the bowl of a mini food processor and process until very smooth. Remove to a bowl and stir in the mayo and cayenne pepper if using.
6
To serve the stew: Ladle stew into serving bowls, place a couple of spoonfuls of the rouille over and garnish with a few of those saved fennel fronds.

864

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For the stew, 3 tablespoons olive oil, 1 large leek (white and light green only)sliced lengthwise and then crosswise into 1/4 inch half moons, 4 cloves garlic, minced, and more.

Yes, Chicken And Fennel Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Fennel Stew

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