Healthy Recipes Healthy Main Dish Recipes Healthy Stew Recipes Easy One-Pot Chicken Stew 5.0 (1) 1 Review 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. By Ali Ramee Ali Ramee Instagram Website Ali Ramee is a recipe developer and food stylist for Dotdash Meredith. A College of Charleston graduate with a communications major, Ali began her culinary career in the kitchens of chef Hugh Acheson in her hometown of Savannah, Georgia. After an internship with America's Test Kitchen in Boston, Ali moved to San Francisco to continue her culinary education in some of the top tier restaurants in the city, like Flour & Water and Petit Crenn. Ali began working as a food stylist and recipe developer for the meal kit company Sun Basket before making the move to Dotdash Meredith Food Studios. EatingWell's Editorial Guidelines Published on August 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: Fred Hardy Active Time: 15 mins Total Time: 50 mins Servings: 4 Nutrition Profile: Egg Free Gluten-Free High-Protein Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 2 tablespoons extra-virgin olive oil, divided 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces ½ teaspoon ground coriander ½ teaspoon ground pepper 1 red onion, roughly chopped 2 small carrots, sliced 1/4 inch thick 1 fennel bulb, cored and cut into 1-inch pieces ¼ cup chopped fennel fronds, divided, plus more for garnish 3 cloves garlic, minced ½ teaspoon crushed red pepper 4 cups unsalted chicken broth 1 pound Yukon Gold potatoes, cut into 1-inch pieces ¼ teaspoon salt ¼ cup sour cream Directions 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. 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. Rate it Print Nutrition Facts (per serving) 370 Calories 14g Fat 31g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 2 cups Calories 370 % Daily Value * Total Carbohydrate 31g 11% Dietary Fiber 6g 21% Total Sugars 8g Protein 30g 60% Total Fat 14g 18% Saturated Fat 4g 20% Cholesterol 117mg 39% Vitamin A 5882IU 118% Sodium 459mg 20% Potassium 672mg 14% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved