Chicken stew with meyer lemon and fennel

Contributed by Preston Maring, MD

Chicken stew with meyer lemon and fennel

If you are fortunate enough to be good friends with folks who have a Meyer lemon tree in their backyard, you really have to try this recipe I modified from an offering in January 2005.

While looking through the archives of the blog to find recipes to print for a Kaiser Permanente member, I realized that there have been many dishes I only tried once or twice because I usually try to come up with something new each week. But since I doubt that very many people ever browse through the archives, I am going to offer a series of “golden oldies”.

Servings: 6


  • 1 large fennel bulb
  • 3 large Meyer lemons (you might want to use just two – it depends on how much you like a bold lemony flavor)
  • 6 red new potatoes cut into quarters
  • 1 teaspoon coarse salt
  • 6 chicken thighs, boned and skinned or the equivalent using a mixture of chicken breasts and thighs
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon dried oregano or 3 Tbsp fresh oregano leaves
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/4 cup green olives (optional)
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 2 tablespoons grated Meyer lemon zest


  1. Trim the stalks from the fennel, reserving the lacy greens. Slice the fennel lengthwise in 1/4 inch thick slices then slice these lengthwise into 1/2 inch pieces.
  2. Cut the lemons in half then cut each half into 3 to 4 pieces. Discard the seeds.
  3. Put the lemons in a bowl and sprinkle with salt. Add the chicken, pepper, garlic, and oregano and turn to coat. Set aside for about 30 minutes.
  4. Heat 1 tablespoon olive oil in a deep sauté pan over medium heat. Lightly brown the chicken, turning several times. Remove the chicken and set it aside.
  5. Add the remaining olive oil and the fennel. Cook for 6 to 8 minutes. Stir in the lemons, optional olives, wine and water, scraping up the brown bits.
  6. Return the chicken to the pan. Add the potatoes. Cover and simmer for about 45 minutes.
  7. Mince the fennel fronds, mix with the lemon zest and sprinkle over your dinner in a serving bowl. Serve with a big garden fresh salad.

Nutrition information (per serving)

  • Calories: 316
  • Total fat: 11 g
  • Saturated fat: 2 g
  • Trans fat: 0 g
  • Cholesterol: 49 mg
  • Sodium: 324 mg
  • Total carbohydrate: 35 g
  • Dietary fiber: 5 g
  • Protein: 18 g