It?s Fennel Time!

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ChickenandFennelProvencal Fennel Chicken Stew
Serves: 8 | Serving Size: 1/2 cup


  • 1 tsp olive oil
  • ?3 cloves minced garlic
  • 1/2 cup onion, peeled and diced
  • ?1 cup celery, diced
  • 1 tsp ground fennel seeds
  • ?3 plum tomatoes, cored, seeded, and diced
  • ?4 cups low- or reduced-sodium chicken broth
  • 2 chicken breasts, diced
  • 2 potatoes, peeled and diced
  • Pinch garlic powder
  • Black pepper to taste
  • Chopped flat-leaf parsley (for garnish)

Directions: ??

Sauté the olive oil, garlic, and onion over medium heat in a large nonstick stockpot or Dutch oven. Add the celery and fennel and sauté briefly.

Add the tomatoes and sauté briefly.

Add the broth, chicken, potatoes, and seasonings. Cook over medium heat, at a simmer, until the chicken is done and the potatoes are tender, about 20-25 minutes.

Serve hot, garnished with chopped flat-leaf parsley.

Nutrition Information:

Serves 8. Each serving contains 94 calories, 1 g fat, 0 g saturated fat, 0 g trans fat, 19 mg cholesterol, 325 mg sodium, 11 g carbohydrate, 1 g dietary fiber, 1 g sugar, and 9 g protein.

Each serving has 5% DV vitamin A, 15% DV vitamin C, 2% DV calcium, and 5% DV iron.

Chef’s Tips:

You can grind the fennel seeds in a coffee grinder or spice grinder.

For a deeper flavor, toast the seeds slightly in a dry skillet before grinding.

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