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Chicken & Fennel Stew

Chicken & Fennel Stew

Perfect for a cold weather 
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SERVES 2-4 // PREP TIME 20mins // COOK 30mins // TOTAL 50mins
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Ingredients:

  • 3 chicken breast fillets
  • 2 celery stalks, medium chopped
  • 1 large fennel bulb, medium chopped
  • 2 leeks thinly sliced
  • 1 large carrot peeled and sliced thin
  • 2 cloves garlic chopped
  • 1/4 cup white rice
  • 1.5 liters of chicken stock
  • Juice of 1 lemon
  • 2Tb olive oil
  • Salt and pepper
  • 1 bunch of fresh dill chopped

Steps:

  1. Heat the oil in a large pot and add the celery, leeks, garlic, fennel and carrot.
  2. Sauté on low/med heat until translucent without burning, about 10 minutes.
  3. Add stock and rice along with the chicken and cook for 10min or until chicken is just cooked.
  4. Take out the chicken and continue cooking the vegetables until soft.
  5. Meanwhile shred the chicken and but back in the soup along with the lemon juice. Stir in the dill and salt and pepper to taste.

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Recipe by Sergio Perera. You can find more of Sergio's recipes in the Lifestyle Guide, click - here.

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