Chicken and fennel stew
This chicken and fennel stew is cooked with peas and broad beans but, according to the season and the content of your fridge/larder, you can swap these vegetables with others such as green beans, broccoli, kale or even tinned pulses. The stew is a lovely and easy-to-make meal for busy midweek evenings or lazy weekends – ideal for families.
Ingredients
Method
- Trim and slice the fennel. Finely slice the onion and garlic.
- Heat the oil in a heavy based casserole dish. Add the chicken, season with salt and cook for a few minutes on each side until light brown. Remove them to a plate.
- Add the onion, fennel and lardons and cook for 3-4 minutes, then add the garlic and stir for a minute. Return the chicken and add the stock.
- Bring to the boil then, on a low temperature, simmer for 30 minutes.
- Add the peas and beans and cook for a further 5 minutes.
- Add the peas & beans and cook for a further 5 minutes. Stir in the lemon zest & juice, followed by the herbs.
- Serve with a spoonful of yoghurt or Crème fraîche, if you like.