This comforting, one-pot chicken stew is easy and economical, using chicken thighs and a fennel bulb and fronds to flavor the dish. The sour cream helps thicken it and gives it a light, creamy texture.

EatingWell.com, August 2021

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Credit: Fred Hardy

Recipe Summary test

active:
15 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large pot over medium-high heat. Sprinkle chicken all over with coriander and pepper. Add the chicken to the pot; cook, stirring occasionally, until browned on all sides, about 8 minutes. Using a slotted spoon, transfer the chicken to a medium bowl; do not wipe the pot clean.

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  • Add remaining 1 tablespoon oil to the pot. Add onion, carrots and chopped fennel bulb; cook over medium-high heat, stirring frequently, until the vegetables are softened and beginning to brown, 3 to 4 minutes. Add garlic and crushed red pepper; cook until fragrant, about 1 minute. Add broth, potatoes and salt; bring to a boil over high heat. Reduce heat to medium, return the chicken to pot, partially cover and cook until the potatoes are tender and the soup has thickened slightly, about 35 minutes. Remove from heat; stir in chopped fennel fronds and sour cream. Ladle into bowls and sprinkle with more fennel fronds, if desired.

Nutrition Facts

2 cups
370 calories; fat 14g; cholesterol 117mg; sodium 459mg; carbohydrates 31g; dietary fiber 6g; protein 30g; sugars 8g; niacin equivalents 7mg; saturated fat 4g; vitamin a iu 5882IU; potassium 672mg.
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