Savory Chicken and Fennel Stew
Experience the delightful combination of tender chicken thighs and aromatic fennel in this savory stew. This recipe brings out the natural sweetness of fennel while infusing the chicken with warm spices like turmeric, complemented by pepper for a gentle kick. Perfect for a cozy dinner, this dish fills the kitchen with enticing aromas and is best served with crusty bread or over a bed of rice to soak up every bit of the flavorful broth. Share this hearty meal with family and friends to enjoy a comforting slice of culinary joy.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Boneless skinless chicken thighs
6 (trimmed)
Large fennel bulbs
2 (trimmed and cut into quarters)
Olive oil
1/4 cup (for marinade and brushing)
Water
1 cup (for stewing)
Turmeric
2 teaspoons (ground)
White pepper
1 teaspoon (ground)
Black pepper
1 teaspoon (ground)
Salt
1 teaspoon (to taste)
Instructions
1
In a small bowl, combine turmeric, white pepper, black pepper, and salt with olive oil to create a fragrant marinade.
2
Generously brush about half of the marinade onto both sides of the chicken thighs, ensuring they are well-coated.
3
In a large skillet over medium heat, sauté the marinated chicken thighs for about 30 minutes, turning them occasionally until they are golden brown and cooked through. Avoid covering the pan to allow moisture to escape.
4
While the chicken is cooking, prepare the fennel bulbs by trimming off the stalks, cleaning them, and slicing each bulb into quarters.
5
Once the chicken is done, arrange the fennel pieces around the chicken in the skillet. Pour in one-third of the water and brush the remaining marinade over the fennel for added flavor.
6
Cover the skillet with a lid and reduce the heat to low. Allow the stew to simmer gently for about an hour, or until the fennel is tender. Check occasionally and add more water as needed, though the covered pan should maintain sufficient moisture.
7
Once cooked, serve the stew hot, garnished with fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken and Fennel Stew?
It is a comforting dish that features tender chicken thighs and aromatic fennel bulbs seasoned with warm spices like turmeric and pepper.
What are the primary ingredients for this stew?
The main ingredients include chicken thighs, large fennel bulbs, olive oil, water, turmeric, white pepper, black pepper, and salt.
How many chicken thighs are needed for the recipe?
The recipe calls for 6 boneless skinless chicken thighs.
What type of chicken is best for this recipe?
Boneless skinless chicken thighs are recommended as they become very tender during the stewing process.
How many fennel bulbs are required?
You will need 2 large fennel bulbs for this recipe.
How do I prepare the marinade for the chicken?
Combine turmeric, white pepper, black pepper, and salt with olive oil in a small bowl to create a fragrant marinade.
Which spices are used in the Savory Chicken and Fennel Stew?
The spices used are ground turmeric, white pepper, black pepper, and salt.
How much turmeric is included in the seasoning?
The recipe uses 2 teaspoons of ground turmeric.
Is there white pepper in this recipe?
Yes, the stew includes 1 teaspoon of ground white pepper.
How much black pepper is used?
The recipe calls for 1 teaspoon of ground black pepper.
How much salt should be added to the stew?
You should use 1 teaspoon of salt, or adjust to your preference.
What amount of olive oil is needed?
The recipe requires 1/4 cup of olive oil for the marinade and for brushing the ingredients.
How should I prepare the chicken before cooking?
The chicken should be trimmed and then generously brushed on both sides with about half of the prepared marinade.
How long should the chicken be sautéed?
Sauté the marinated chicken thighs in a large skillet over medium heat for approximately 30 minutes until they are golden brown.
Should I cover the pan while sautéing the chicken?
No, do not cover the pan during the initial sauté to allow moisture to escape.
How do I prepare the fennel bulbs?
Trim off the stalks, clean the bulbs, and slice each bulb into quarters.
How should the fennel be sliced?
Each fennel bulb should be sliced into quarters after cleaning.
When do I add the fennel to the skillet?
Arrange the fennel pieces around the chicken in the skillet once the chicken has finished sautéing.
How much water is used for the stewing process?
The recipe uses a total of 1 cup of water for stewing.
When should the water be added?
Add one-third of the water when you place the fennel in the skillet, and add more later if the pan becomes dry.
How long does the stew need to simmer?
The stew should simmer gently for about an hour until the fennel reaches a tender consistency.
What heat level is used for simmering?
The heat should be reduced to low once the skillet is covered for the simmering phase.
Should the skillet be covered while the stew simmers?
Yes, cover the skillet with a lid to maintain moisture and help the fennel become tender.
How do I know when the fennel is fully cooked?
The fennel is done when it is soft and tender to the touch.
What should I do if the water evaporates while simmering?
Check the pan occasionally and add more water as needed to ensure the stew doesn't dry out.
What temperature should the stew be served at?
The stew is best served hot immediately after cooking.
What are the recommended side dishes for this stew?
It is best served with crusty bread or over a bed of rice to enjoy the flavorful broth.
Can I add a garnish to the final dish?
Yes, you can garnish the hot stew with fresh herbs if desired.
What flavor profile does the fennel provide?
The fennel provides a natural sweetness and an aromatic quality that complements the warm spices.
Is this recipe considered a one-pot meal?
Yes, this dish is categorized as a one-pot meal as it is primarily prepared in a single large skillet.