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Chicken Stew with Fennel and Saffron













Low Cholesterol, Trans-fat Free, Good source of fiber


4 each tomatoes
cored, seeded and chopped
2 each onions
large, quartered
4 cloves garlic
4 each fennel bulb
large, with feathery leaves attached, coarsely chopped
3 tablespoons olive oil
cup liqueur
licorice flavor
2 pinch saffron threads
cup thyme
4 each bay leaves
1 x salt
1 x black pepper
4 each chicken legs
with thighs attached, skin removed
1 pound potatoes
peeled, quartered
2 cups chicken broth


The day before: combine the tomatoes, onions, garlic, fennel, olive oil, Ricard, saffron, herbs and seasonings in a large covered casserole.

Stir to blend and add the chicken, stir to coat the chicken.

Cover and refrigerate for at least 8 hours to blend the seasonings.

At least 1 hour before you begin to prepare the dish, remove the chicken from the refrigerator.

Stew the chicken in its marinade, covered, over medium heat, stirring from time to time, for about 30 minutes.

Add the potatoes and chicken stock, simmer until the potatoes are cooked (30 to 45 minutes).

Taste for seasoning and serve in warmed shallow soup bowls.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 430g (15.2 oz)
Amount per Serving
Calories 28337% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 187mg 8%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 19%
Sugars g
Protein 14g
Vitamin A 21% Vitamin C 52%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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