During the COVID-19-pocalypse, it's an even stauncher waste-not-want-not attitude around our home. On top of having lots of extra time on my hands, I'm finding myself unusually peckish throughout the day. In light of this, I wanted to figure out how to use some of our on-the-way-out vegetables, and fennel was the most foreign flavor to me. Having worked with fennel minimally, I was unsure of what flavors to combine for this recipe; so, I turned to the trusty The Flavor Bible for help, and the recipe below is what I came up with!
Ingredients:
4 tbsp. olive oil
3 large garlic cloves, chopped coarsely
1 yellow onion, diced
3 carrots, sliced
3 celery stalks, sliced
1 package okra, sliced
1 fennel bulb, sliced
6-8 small potatoes, halved
4 bay leaves
3 sprigs rosemary
a pinch of salt
32 oz. chicken broth
1 package of boneless, skinless thighs (5-6 pieces)
2 cups of water
2 tbsp. flour
FIRST: Add olive oil to the dutch oven on med-low heat, and add garlic and onions when the oil begins to bubble. Cook onions until translucent. Add spices. Cook for 10 mins.
THEN: Add carrots, celery, potatoes, and fennel. Add 8 oz. (1 cup) chicken broth. Cover and cook for 20 mins.
THEN: Add remaining chicken broth, chicken, and okra. Cook for 30 mins. Check liquid level occasionally, adding water as necessary. It is possible you won't need all 2 cups of water.
FINALLY: Cook on med-low heat for 2-3 hours, or however long desired. Shred the chicken when tender enough, and then serve hot. We garnished ours with pita chips for a delicious crunch and fennel sprigs for color!
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