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🍽️ Cozy Chicken Stew with White Beans and Fennel

413 kcal · 30 min · 4 servings

Ingredients

• 500 g chicken breast fillet
• 1 bulb fennel
• 1 can white beans (425 ml)
• 3 garlic cloves
• 1 onion
• 2 tbsp olive oil
• 50 g pine nuts
• 1 can tomatoes (450 ml)
• 200 ml chicken broth
• 60 g pitted black olives
• salt
• pepper (from the mill)
• 1 tbsp fresh chopped basil

Instructions

1. 1. Rinse the chicken meat under running water.
2. 2. Pat the meat dry with kitchen paper.
3. 3. Cut the chicken meat into bite-sized cubes.
4. 4. Remove the tough outer leaves from the fennel.
5. 5. Cut the fennel into quarters.
6. 6. Remove the hard core at the bottom of the fennel.
7. 7. Hold a sieve over a bowl.
8. 8. Pour the white beans into the sieve.
9. 9. Let the beans drain well.
10. 10. Peel the garlic clove.
11. 11. Peel the onion.
12. 12. Cut the garlic into fine cubes.
13. 13. Cut the onion into fine cubes.
14. 14. Put the oil into a large pan.
15. 15. Heat the oil on the stove.
16. 16. Put the chicken cubes into the hot pan.
17. 17. Fry the meat until golden brown on all sides.
18. 18. Take the fried meat out of the pan.
19. 19. Set the meat aside.
20. 20. Put the pine nuts into the pan.
21. 21. Put the diced onion into the pan.
22. 22. Put the diced garlic into the pan.
23. 23. Put the fennel into the pan.
24. 24. Sauté the ingredients for 2 to 4 minutes.
25. 25. Pour the canned tomatoes into the pan.
26. 26. Pour the broth into the pan.
27. 27. Put the drained white beans into the pan.
28. 28. Set the stove to medium heat.
29. 29. Let the ragout simmer for 10 to 15 minutes.
30. 30. Put the olives into the pan.
31. 31. Put the set-aside meat back into the pan.
32. 32. Season the dish with salt.
33. 33. Season the dish with pepper.
34. 34. Sprinkle the finished ragout with fresh basil.
35. 35. Serve the dish directly from the pan.

Nutrition per serving

• kcal: 413
• Protein: 44 g · Fett/Fat: 18 g · Carbs: 18 g