Chicken & Fennel Stew

Posting this one a little late; closing shifts always throw me off.  This is the meal I made before work yesterday that Jason ate for lunch and I took for my dinner.  You probably think I am just saying it, but it was amazingly good.  I don’t usually cook with fennel, other than throwing it raw into salads.  I have never cooked it down, but I was pleasantly surprised.  I will be excited to try these same flavors with some beef at some point.  Or better yet — instead of using these ingredients to make a stew, going for more of a stirfry would be great!  Yup, that’s a winner of an idea!  You typically think of stews as something that you slave over or cook for hours on end, but I only cooked this one for about half an hour and it was good to go.  Quick and easy, and some really good flavor for the amount of work it takes.

This recipe was adapted from Mark Sisson’s “The Primal Blueprint Cookbook.”

Ingredients

  • 2 lb. chicken thighs, choose pastured chicken with the skin still on
  • 1 yellow onion, chopped
  • 1 fennel bulb, thinly sliced
  • 1/2 lb. mushrooms (I used baby portabellas)
  • 4 garlic cloves, finely chopped
  • 1 tsp. fennel seeds, crushed into a powder
  • 1/4 tsp. tumeric
  • 2 c. chicken broth
  • 1/2 c. coconut milk
  • 1 small bunch kale, chopped
  • salt and pepper to taste

Process

  1. Start by adding salt and pepper to both sides of all your chicken thighs.
  2. Heat a large soup pot over medium high heat.
  3. Add about 2 tbsp. of coconut oil, wait until it’s nice and hot and brown all your thighs.  Sear each side for about 5 minutes.  You may have to do this in batches.
  4. Once all thighs have been browned, transfer to a plate and set aside.
  5. To the same skillet, add your onion, fennel, and mushrooms.  Saute until tender.  If you need more oil at this point you can add some.
  6. Add chicken broth along with garlic and all spices.  Mix well, and bring to a gentle boil for several minutes.
  7. Return your chicken thighs to the pot, cover, reduce heat to medium and let simmer for about 25 mintues.
  8. Once chicken is cooked through, add your coconut milk and chopped kale.
  9. Stir to combine and it should only take minutes for the kale to wilt and the coconut milk to be heated.
  10. Enjoy!

chicken and fennel stew

 

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3 Responses to “Chicken & Fennel Stew”

  1. Jen We love your recipes;my nieces and theyre family are fans, smile:you make it so easy to follow your recipes but I struggle with it simply because I have to travel 50 miles one way to the nearest store.keep up the good work.We appreciate it greatly.

    • jennifer says:

      Oh wow, 50 miles!? I can see how that would be hard to deal with. Thank you for being a consistent viewer on my site…I really do appeciate it!! It makes me happy to know that other people are trying my recipes out and I am always here to help in any way. P.S. don’t forget you’re always welcome to come pay us a visit. 🙂

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