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Chicken & Fennel Ragout

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Member since 2007

Serves | Prep Time | Cook Time 20-30


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

* 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.

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