Fennel Chicken Stew

Ingredients

• 600 g chicken breast fillet (4 pieces)
• Salt
• Pepper
• 2 tbsp olive oil
• 2 onions
• 3 fennel bulbs
• 60 g black olives (jar)
• 1 l chicken broth
• 2 stalks Parsley

Instructions

1. 1.

   Rinse the chicken breast fillets under cold water, pat dry, cut into large chunks and season with salt and pepper.

2. 2.

   Heat oil in a braising pot. Sear the chicken pieces over high heat until golden brown on all sides.

3. 3.

   Meanwhile peel the onions and slice them into wedges. Wash the fennel bulbs, halve them, remove the stalks, and cut the fennel into wedges. Drain the olives.

4. 4.

   Add the vegetables to the chicken and simmer for 3 minutes over high heat. Pour in about 1 cm of broth and cover; cook on low heat for about 15 minutes, stirring occasionally and adding more liquid as needed until it is absorbed.

5. 5.

   Wash, dry, and strip the parsley leaves. Garnish the fennel chicken stew with parsley before serving.