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CHICKEN AND FENNEL STEW

Course Soup, Stew & Chili, 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.