Muuuums what a dish! Wonderful, wonderful flavors that match each other in the finest way and give a creamy and delicious stew with a rich taste.
Recipe for chicken stew with fennel and kale
Here you get a truly delightful stew with chicken, fennel, mushrooms, and kale. All simmered in white wine and cream sauce, seasoned with bay leaves and sage, and served with whole grain rice. Deliiicious!
Wonderful, wonderful flavors that harmonize beautifully, creating a creamy and tasty stew with a rich flavor. Yum, there’s just nothing better than these slow-cooked dishes every now and then, is there?
Servings: servings
Chicken Stew with Fennel and Kale
Muuuums what a dish! Wonderful, wonderful flavors that match each other in the finest way and give a creamy and delicious stew with a rich taste.
Ingredients
- 800 gram chicken breast pieces
- Butter for frying
- 1 pcs. Onion
- 200 gram Mushroom
- 1 pcs. fennel
- 150 gram White Wine
- 4-5 pcs. Sage Leaves
- 5 pcs. Bay Leaf
- 350 gram Water
- 1 cubes Vegetable Broth
- 100 gram cream
- 2 handfuls Kale fresh and chopped
- Salt and Pepper
- 15 gram lemon juice
- 360 gram Rice whole grain
Instructions
- Put the rice to boil.
- Season the chicken pieces well with salt and pepper and then brown them in the butter on a pan or in a deep pot. Remove the chicken pieces from the pan.
- Chop the onions and slice the mushrooms.
- Remove the top and bottom from the fennel and cut it into smaller pieces.
- Add the onions, mushrooms, and fennel to the pan and sauté until the onions become soft and the mushrooms get some color.
- Put the chicken pieces back in the pan and add the white wine, sage, and bay leaves. Let it simmer for 3-4 minutes until the white wine is almost cooked away.
- Add water and the bouillon cube and let it all simmer for about 15 minutes under a lid.
- Add the cream and kale, stir gently while it simmers for a few minutes, and season with salt, pepper, and lemon juice.
- Serve with rice and optionally a sprinkle of fresh herbs on top.