This fast cooking Chicken and Fennel Stew is a one-pot wonder complete with protein and vegetables. Carrots and fennel lend a delicious sweetness to the 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 are 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?
Chicken and Fennel Stew for the Cold Weather
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 Chicken and Fennel Stew is a relatively quick one to prepare. A it delicious and comforting one-pot wonder with protein and vegetables. Both the carrots and fennel are tender but not falling apart. The fennel lends a delicious sweetness and aroma to the stew.
Tools Used in Making This Chicken and Fennel Stew
This post contains affiliate links. Please read my disclosure policy here.
• Le Creuset Enameled Cast-Iron 2-3/4-Quart Soup Pot, Flame
• Pyrex Prepware 1-Cup Measuring Cup
INGREDIENTS
- 20 oz boneless skinless chicken thighs (cut into two each) (560g)
- Salt and pepper to taste
- 2 tbsp vegetable oil
- 2 cloves garlic (minced)
- 2 small carrots (peeled and cut into chunks)
- 1 fennel (trimmed and sliced)
- ½ tsp dried thyme
INSTRUCTIONS
- 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.
NUTRITION
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! 😎
Bibi @ Bibi's Culinary Journey says
March 4, 2013 at 12:11 pmLooks so delicious & healthy, Biren! Perfect Spring dish 🙂
Biren says
March 6, 2013 at 7:41 amThanks Bibi! We love fennel. It tastes so nice and fresh.
PolaM says
March 4, 2013 at 1:04 pmWe were just up north and lake superior is frozen! And people are posting about spring…. anyway fennel and chicken might give me the strength to push on!
Biren says
March 6, 2013 at 7:43 amNice place to visit. Not surprising that the Lake Superior is still frozen. It will take a while for that huge lake to thaw. March is always tough as we are all quite tired of winter by now. Hopefully the stew helps. 🙂
Kitchen Belleicious says
March 4, 2013 at 10:02 pmWhat a delicious dish this is. I feel in love with fennel a few years back and i just put it in everything but never used it in this fashion like you did. I must try it
Biren says
March 6, 2013 at 7:48 amIt is not difficult to fall in love with fennel. That was what happened to me a few years back. 🙂 Do give this a try. I think you will like it.
Mari says
March 5, 2013 at 8:58 amThis looks wonderful Biren. I have never try fennel with chicken, but I am sure it is as delicious as it looks.
Un Saludo
Biren says
March 6, 2013 at 7:50 amThanks Mari! I have only paired fennel with chicken and not other meats. 🙂 Love it!
Juliana Loh @bilbaobab says
March 5, 2013 at 9:27 amthis looks amazing and sounds pretty straightforward to make! thanks for sharing the recipe! 🙂
Biren says
March 6, 2013 at 7:58 amYou are welcomed, Juliana. Thanks for visiting and commenting!
wok with ray says
March 5, 2013 at 10:35 amPerfect stew for a snowy-cold weather. I hope nice weather gets to you guys soon, Biren. Stay warm. 🙂
Biren says
March 6, 2013 at 7:59 amThanks Ray! I do hope it is the last storm of the season.
Haruna says
March 5, 2013 at 11:28 amI love fennel….this is such a keeper!
Biren says
March 6, 2013 at 7:59 amThanks Haruna!
Chris says
March 6, 2013 at 7:38 amHi Biren!
This looks totally delicious! And simple too…my favorite kind of cooking. Thanks for sharing!
Biren says
March 6, 2013 at 8:01 amThanks Chris! I like simple dishes too especially on week days. Life can get so busy.
Ramona says
March 6, 2013 at 4:43 pmI have never cooked with fresh fennel… must give this a try. 🙂
Biren says
March 18, 2013 at 9:15 pmYes, you have to give it a try. It is very sweet when cooked.
Dongxing says
March 18, 2013 at 11:37 amCooked this dish about 10 days ago and it was absolutely delicious. Fennel was on sale at the market and I bought 2 bulbs without any idea or inspiration on what to do with them. The stew was delicious and easy to make. I will definitely make this again. Thanks for the recipe, Biren.
Biren says
March 18, 2013 at 9:17 pmYou are most welcomed, DongXing! I am happy to hear that you found a recipe for those fennels and that you enjoyed the dish. 🙂
Pamela says
May 2, 2013 at 8:03 pmI have all the ingredients on hand and will make this on Saturday. Will also make biscuits to go along with it. Thanks Biren.
Biren says
May 3, 2013 at 10:22 amBiscuits would be lovely with this stew. Enjoy…