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Receta Chicken Stew With Fennel And Saffron

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Raciónes: 4

Ingredientes

Cost per serving $3.47 view details
  • 4 x Tomatoes, peeled, cored, seeded and minced
  • 2 lrg Onions, quartered
  • 4 x Garlic cloves, crushed
  • 4 lrg Fennel bulbs with feathery leaves attached coarsely minced
  • 3 Tbsp. Extra virgin olive oil
  • 1/3 c. Ricard,o.Pernod o.licorice- flavored aperitif
  • 2 pch Saffron
  • 1/3 c. Fresh thyme
  • 4 x Bay leaves Salt Pepper, black
  • 4 x Chicken legs with thighs attached, skin removed
  • 1 lb Boiling potatoes, peeled and quartered
  • 2 c. Chicken stock

Direcciones

  1. The day before: combine the tomatoes, onions, garlic, fennel, extra virgin olive oil, Ricard, saffron, herbs and seasonings in a large covered casserole. Stir to blend and add in the chicken, stir to coat the chicken.
  2. Cover and chill for at least 8 hrs to blend the seasonings.
  3. At least 1 hour before you begin to prepare the dish, remove the chicken from the refrigerator.
  4. Stew the chicken in its marinade, covered, over medium heat, stirring from time to time, for about 30 min.
  5. Add in the potatoes and chicken stock, simmer till the potatoes are cooked
  6. (30 to 45 min).
  7. Taste for seasoning and serve in warmed shallow soup bowls.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 584g
Recipe makes 4 servings
Calories 397  
Calories from Fat 177 45%
Total Fat 19.83g 25%
Saturated Fat 4.03g 16%
Trans Fat 0.08g  
Cholesterol 61mg 20%
Sodium 344mg 14%
Potassium 1554mg 44%
Total Carbs 37.58g 10%
Dietary Fiber 9.8g 33%
Sugars 5.04g 3%
Protein 19.91g 32%
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