This thick concoction is based on a plate-and-fork recipe for lemon-fennel chicken I once found, which called for a whole chicken on the bone. I substituted four boneless breasts to reduce the fat, but as it turned out, they became too fall-apart tender and flimsy to divide into the even portions the recipe called for! So I shredded the chicken instead, then added extra broth to turn it into a stew. I was very happy with the result: warm, filling and comforting, yet beautifully light in both flavor and calories. If you don't like fennel, feel free to substitute a second onion and a fresh herb of your choice.
(Note: This is a slow-cooker recipe that requires several hours' cooking time – plan ahead. Also, for more tender chicken, replace one or two of the breasts with two or three thighs.)
(Serves 6)
*4 cups reduced-sodium chicken broth
*1 onion, chopped
*3 carrots, sliced
*1 tsp salt, plus more to taste
*1/2 tsp pepper, plus more to taste
*4 skinless, boneless chicken breasts, halved
*1 fennel bulb, trimmed and thickly sliced, fronds reserved
*1 Tbsp lemon zest
*3 tsp lemon juice
Combine broth, onion and carrots, salt and pepper in a slow cooker. Top with chicken and fennel.
Cover and cook until chicken and vegetables are tender, 3-4 hours on high or 6-8 hours on low.
Transfer chicken to a cutting board; let cool enough to handle, then shred and return to slow cooker.
Meanwhile, chop 2 Tbsp reserved fennel fronds (or 4 for extra color); stir into stew, along with lemon zest and juice.
Yields 1 cup per serving.
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