Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

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
  • 100 g green peas
  • 100 g broad beans
  • Zest & juice of 1 lemon
  • 2 Tbsp chopped mint leaves
  • 2 Tbsp chopped tarragon
  • To serve: Crème fraîche or Greek yogurt optional

Method
 

  1. Trim and slice the fennel. Finely slice the onion and garlic.
  2. 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.
  3. 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.
  4. Bring to the boil then, on a low temperature, simmer for 30 minutes.
  5. Add the peas and beans and cook for a further 5 minutes.
  6. Add the peas & beans and cook for a further 5 minutes. Stir in the lemon zest & juice, followed by the herbs.
  7. Serve with a spoonful of yoghurt or Crème fraîche, if you like.