Sweet Fennel & Chicken Stew

Ingredients

• 14 oz (400 g) chicken thighs
• 2 fennel bulbs (400 g)
• 3 tbsp (45 ml) olive oil
• 4 garlic cloves (12 g), minced
• 1 tsp (2 g) smoked paprika
• 14 oz (400 g) potatoes, diced
• 2 cups (490 g) passata
• 2 cups (480 ml) low-sodium vegetable broth
• 2 tbsp (30 ml) lemon juice
• 1 cup (30 g) chopped fresh parsley

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Method

1. Brown the chicken in the oil over medium-high heat, 3 minutes a side, and set it aside. Soften the sliced fennel in the same pot 10 minutes, then add the garlic and paprika.
2. Return the chicken with the diced potatoes, the passata and the boiling broth and simmer 25 minutes, until the potatoes crush against the pot and the chicken reads 74°C (165°F).
3. Take the pot off the heat and stir in the lemon juice and parsley.