• Cooking 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

1. * Heat oil in large Dutch oven.
2. * Season meat and veggies liberally w/herbs, salt & peppers.
3. * Sauté chicken, onion, garlic, celery and fennel til tender-crisp and fragrant, approx 5-7min.
4. * Add cabbage and apples; sauté another 5-7min.
5. * 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.
6. * Add reserved fronds and stir before serving.
7. * I served over garlic smashed potatoes made w/cream, chicken stock and butter.

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!: