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.| RotiNRice.com
Chicken and Fennel Stew
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

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.

Course: Main Dish
Cuisine: American
Servings: 4
Calories: 223 kcal
Author: Linda Ooi
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
  1. Lightly sprinkle salt and pepper over chicken.
  2. In a large heavy pot, heat vegetable oil. Add chicken and allow them to brown. Remove and set aside.
  3. Add garlic, carrots, fennel, and dried thyme to the pot. Cook for 2 to 3 minutes.
  4. Pour in ¾ cup (180ml) water. When it comes to boil, return the chicken pieces to the pot. Add salt to taste.
  5. Reduce heat to medium low, cover, and allow stew to simmer for 15 minutes.