{Chicken and Fennel Stew}
{My grocery store labelled fennel "anise". It's the same thing just two different names}
{Prepping for the crock-pot}
{Side view}
{Rice that soaked overnight}
{Yes, that's my two gallon crock-pot throwing up. This stew makes a rather large amount! That's good for sharing though}
One year ago: Peanut Butter Honey Truffles
Chicken and Fennel Stew
adapted from this recipe
Makes 2 gallons or 10 servings
1/2 cup rice, pre-soaked and drained
1 fennel (anise) bulb, diced
1 medium onion, diced
1 cup carrots, diced
2 parsnips, peeled and diced
1/2 cup celery, diced
1 pint mushrooms, quartered
1/2 head of a small cabbage, shredded
6 cloves garlic, minced
1 teaspoon ground black pepper
2 pounds, skinless chicken thighs
2 cups chicken broth
4 cups apple cider
1 cinnamon stick
1 can northern beans
Spinach, optional
Parmesan cheese, optional
- Place all ingredients, except spinach and cheese, in a crock-pot.
- Cook on low for 6-8 hours.
- Add spinach and cook for 1 hour, if using.
- Season to taste.
- Serve with cheese if desired.
Do you have any recipes that you are excited to try with the cold weather?
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