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Stew, for me, is throwing all the leftover goodies from throughout the week into a pot and letting it all get friendly. This is pretty spicy. If you want to make it more kid-friendly, add 1/4 of pureed tomatoes and only 1/4 of the hot sauce instead.
Preheat the oven to 350ºF. Saute the fennel in the olive oil just until golden. Place in a baking dish and add the white wine and lemon juice. Cover with aluminum foil and bake for 45 minutes. Remove the fennel from the oven and chop it up into small pieces. Take half of the fennel and place it in a large pot. The rest of the fennel can be used for pizza, pasta, or flatbread.
To the pot, add everything except for the chicken and fava beans. Cover the pot and cook for 1 1/2 hours. Add the whole chicken breasts and cook, covered, for another 1 1/2 hours.
Remove the chicken breasts. Puree the vegetables, fruit, and liquid. Shred the chicken and add it back into the stew. Cook, covered, for another 15 minutes. Add fava beans and serve.
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