Chicken and Fennel Stew
Old Man Winter sure is not letting up! We woke up to a wintry morning after having the loveliest, bright, sunshine filled weekend. Thank God, Ro-Taro drove home on Saturday and not today. This is a late snow storm and hopefully, the last of the season. The snow is still falling and 5 more inches is expected tonight. It will make for a very difficult commute to work and school on Tuesday morning. Perhaps, it will be a snow day and everyone can stay home. That would be really nice, wouldn’t it?
Since the weather is still cold out there, stews are still very much an “in” thing at our house. Come to think of it, stews are always welcomed at our house. They are so comforting and go really well with rice. I like to add lots of vegetables to the stew so that it becomes a complete one-pot meal perfect for week nights.
Not all stews need to be cooked for hours, especially if boneless and skinless chicken is used. This is a relatively quick one that works well with the carrots and fennel. Both the vegetables are tender but not falling apart. The fennel lends a delicious sweetness and aroma to the stew.
- 20 oz (560g) bonesless, skinless, chicken thighs, cut into two each
- Salt and pepper
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 2 small carrots, peeled and cut into chunks
- 1 fennel, sliced
- ½ tsp dried thyme
Lightly sprinkle salt and pepper over chicken.
In a large heavy pot, heat vegetable oil. Add chicken and allow them to brown. Remove and set aside.
Add garlic, carrots, fennel, and dried thyme to the pot. Cook for 2 to 3 minutes.
Pour in ¾ cup (180ml) water. When it comes to boil, return the chicken pieces to the pot. Add salt to taste.
Reduce heat to medium low, cover, and allow stew to simmer for 15 minutes.
This quick and comforting Chicken and Fennel Stew is wonderful served with rice. I have cooked it several times and it is fast becoming a favorite at our house.
Enjoy…..and have a wonderful day!