CHICKEN AND FENNEL STEW
Ingredients
- 5-6 lbs Chicken bone-in, thighs, legs and breasts
- 1/2 tsp Salt natural
- 1/2 tsp Pepper ground
- 1 tsp Basil dry
- 1 tsp Thyme dry
- 1 large onion sliced, use cone #4
- 2 small bulbs Fennel fresh, cut into wedges
- 1 lb carrots cut in 1 1/2 inch chunks
- 1/2 cup White Wine
- 2 cups Chicken or vegetable stock
- 2 cups Diced Tomatoes with liquid
- 3 tbs Parsley fresh, chopped for garnish
Instructions
- Preheat pan over medium heat until several drops of water sprinkled on pan skitter and dissipate, approximately 5 - 7 minutes
- While pan preheats, combine salt, pepper, basil and thyme in small bowl. Trim excess fat from chicken and season with salt and herb mixture.
- Place chicken pieces in pan, gently pressing down. Place cover on pan slightly ajar and cook chicken 8 to 10 minutes on each side. until chicken easily releases from pan.
- When chicken is browned, remove from pan and set aside. Do not overcrowd pan while cooking; if all the chicken does not fit into the pan, brown in batches. Pour off any excess far form pan.
- Add onions and garlic to pan and saute 2 - 3 minutes.
- add fennel and carrots. Place cover on pan slightly ajar, and cook 6 to 8 minutes.
- pour wine into pan to deglaze and remove any browned pieces on bottom of pan.
- Place chicken pieces back into pan. Pour stock and diced tomatoes on top and cover.
- When Vapo-VAlve clicks steadily, reduce heat to low and cook for approximately 1 1/2 hours until chicken is tender and cooked through.
- taste and add seasonings as needed.
- Serve chicken and vegetables evenly.
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