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🍽️ Chicken and Fennel Pot

462 kcal · 30 min · 4 servings

Ingredients

• 600 g chicken breast fillet ( 4 chicken breast fillets)
• salt
• pepper
• 2 tbsp olive oil
• 2 onions
• 3 fennel bulbs
• 60 g black olives (jar)
• 1 l chicken broth
• 2 sprigs parsley

Instructions

1. 1. Rinse the chicken breast fillets under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the chicken meat into large pieces.
4. 4. Season the meat pieces with salt and pepper.
5. 5. Heat some oil in a casserole pot.
6. 6. Brown the chicken meat on all sides over high heat.
7. 7. Peel an onion.
8. 8. Cut the onion into wedges.
9. 9. Wash the fennel bulbs.
10. 10. Halve the fennel bulbs.
11. 11. Remove the tough cores from the fennel.
12. 12. Cut the fennel into wedges.
13. 13. Drain the olives.
14. 14. Add the prepared vegetables to the chicken in the pot.
15. 15. Sauté the vegetables for 3 minutes over high heat.
16. 16. Pour in enough broth so that it stands about 1 cm high.
17. 17. Reduce the heat to low.
18. 18. Cover the pot.
19. 19. Let the stew cook for approx. 15 minutes.
20. 20. Stir the stew occasionally.
21. 21. Add more liquid if necessary.
22. 22. Ensure that the liquid is completely used up.
23. 23. Wash the parsley.
24. 24. Shake the parsley dry.
25. 25. Pluck the parsley leaves.
26. 26. Garnish the fennel chicken stew with the parsley leaves.

Nutrition per serving

• kcal: 462
• Protein: 55 g · Fett/Fat: 23 g · Carbs: 8 g