CHICKEN & FENNEL RAGOUT

 

  • Cooking Time: 20-30
  • Servings:
  • Preparation Time:

Ingredients

  • Olive Oil
  • 1-2 large boneless, skinless Chicken Breasts, sliced
  • 1 med Onion, sliced
  • 3-4 cloves Garlic, chopped
  • 1 rib Celery, chopped
  • 1 bulb Fennel, chunked, w/Fronds reserved
  • 1/4-1/2 head Green Cabbage, sliced
  • 2 Gala Apples, sliced
  • Salt & Pepper
  • 1tsp Nutmeg
  • 1tsp Coriander
  • 1/4tsp Cayenne Pepper
  • 1/2c Chicken Stock
  • Rind & Juice from 1 sm Tangerine

Directions

  • * Heat oil in large Dutch oven.
  • * Season meat and veggies liberally w/herbs, salt & peppers.
  • * Sauté chicken, onion, garlic, celery and fennel til tender-crisp and fragrant, approx 5-7min.
  • * Add cabbage and apples; sauté another 5-7min.
  • * Add stock, juice & rind; reduce by cooking over med-low flame 10-15min til meat & veggies are tender and liquid is nearly gone, stirring occasionally to prevent burning.
  • * Add reserved fronds and stir before serving.
  • * I served over garlic smashed potatoes made w/cream, chicken stock and butter.

Notes

I have a friend who just had a baby, and she emailed me and said she wanted me to cook her something. So, I looked in the fridge, and this is what I had, and it was pretty awesome!:

Categories: Dinner  Main Dish  Poultry  Stove 

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