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Chicken and Fennel Stew with Beans

This chicken and fennel stew with beans is a light but comforting dish that’s perfect for spring. It has a gentle, savoury base from the chicken and herbs, with fennel adding a subtle sweetness and fresh flavour. A squeeze of lemon at the end lifts everything, giving the stew a bright, slightly zesty finish. It’s the kind of meal that feels wholesome without being heavy—ideal for a midweek supper when you want something warm and satisfying but still fresh. The beans make it more filling, while keeping it simple and balanced. Serve it with rice, mashed potatoes, gnocchi, or even buckwheat to soak up the broth.  
Print Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 2 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 2 large chicken legs
  • 1 onion sliced
  • 2 garlic cloves sliced
  • 1 tsp dried oregano
  • 1 tsp caraway seeds
  • 1 carrot cut into chunks
  • 1 fennel bulb sliced
  • 500 ml chicken stock
  • 100 g green beans trimmed
  • 1 tin cannellini beans drained
  • Zest and juice of ½ lemon
  • 2 Tbsp chopped parsley

Method
 

  1. Trim and slice the fennel, slice the onion and garlic, and cut the carrot into chunks.
  2. Heat the olive oil in a heavy-based casserole dish. Season the chicken with salt, then brown it for a few minutes on each side until lightly golden. Remove and set aside.
  3. In the same pan, add the onion and fennel and cook for about 5 minutes until starting to soften.
  4. Add the garlic, oregano, and caraway seeds, and cook for another minute until fragrant.
  5. Return the chicken to the pan and pour in the stock. Bring to a boil, then reduce the heat and simmer gently for 30 minutes.
  6. Add the cannellini beans and cook for another 10 minutes.
  7. Add the green beans and cook for a further 5 minutes until tender.
  8. Stir in the lemon zest and juice, then finish with chopped parsley.
  9. Serve warm with your choice of rice, mashed potatoes, gnocchi, or buckwheat to make it a more substantial meal.