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
Ingredients
- 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
Directions
- 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.
- Cut the lemons in half then cut each half into 3 to 4 pieces. Discard the seeds.
- 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.
- 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.
- 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.
- Return the chicken to the pan. Add the potatoes. Cover and simmer for about 45 minutes.
- 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