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Fennel and Chicken Stew with Olives
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Chicken breasts
- salt
- freshly ground peppers
- olive oil
- 1 onion
- 2 Fennel
- 4 Tbsps black Olives
- 100 milliliters white wine
- Chicken broth (if needed)
- 2 sprigs parsley (for serving)
Preparation steps
1.
Heat olive oil in a Dutch oven.
2.
Remove skin from chicken breasts if needed. Season generously with salt and pepper and fry chicken in oil until golden-brown on both sides.
3.
Meanwhile, peel onions and cut into wedges. Halve fennel bulbs, remove cores and thinly slice. Drain olives.
4.
Add vegetables to the pan with chicken breasts and cook briefly. Add white wine and enough broth or water to reach about 1 cm (approximately 1/2 inch) up the sides of the pot. Cover and cook, stirring occasionally and adding additional broth or water if necessary, about 15 minutes.
5.
Finally, strip parsley leaves from stems and sprinkle over stew.
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