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

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.
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Dish
Cuisine: American
Servings: 4
Calories: 223kcal
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

  • 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

Calories: 223kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice!