Name: Chicken and fennel stew
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 Tbsp olive oil; 8 chicken thighs &/or drumsticks; 1 pack smoked lardons (75-100g); 1 onion; 2 garlic cloves; 1 fennel bulb; 500 ml chicken stock; 100g green peas; 100g broad beans; Zest & juice of 1 lemon; 2 Tbsp chopped mint leaves; 2 Tbsp chopped tarragon; To serve: Crème fraîche or Greek yogurt (optional)

Chicken and fennel stew

15 May 2015

by Dinna

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes

Background

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

1 Tbsp olive oil
8 chicken thighs &/or drumsticks
1 pack smoked lardons (75-100g)
1 onion
2 garlic cloves
1 fennel bulb
500 ml chicken stock
100g green peas
100g broad beans
Zest & juice of 1 lemon
2 Tbsp chopped mint leaves
2 Tbsp chopped tarragon
To serve: Crème fraîche or Greek yogurt (optional)

Instructions

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.