Chicken and Fennel

5.0(5)

Make and share this Chicken and Fennel recipe from Food.com.

by Scott Hannigan·published 2007-04-02

Stew

Servings

(3–4)

Total time

1h 35m

prep 5 min

Calories / serving

386 kcal

Ingredients (8)

serves

Instructions (5 steps)

01Mix the turmeric, pepper and salt into the olive oil. Brush about half of this mixture over the chicken fillets.
02Saute chicken gently for about 30 minutes Do not cover - turn the fillets occasionally.
03Trim and clean the fennel bulbs. Cut into 4 pieces each.
04Arrange fennel pieces in the pan with the chicken. Add about one third of the water. Brush with the remaining oil mixture.
05Cover the pan and stew slowly for about an hour or until the fennel is soft. During this time add more water only if necessary. The covered pan should generate enough of its own moisture.

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Rich recipe — supports nutrition-aware planning.