Go Back
Lemon Garlic Chicken Stew with Fennel and Yukon Gold Potatoes
Print Recipe Pin Recipe
Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 fennel bulbs, trimmed and sliced
  • 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch cubes
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • Zest and juice of 2 lemons
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken to a plate and set aside.
  • Add the onion and garlic to the same pot. Cook for 3 minutes until the onion softens.
  • Stir in the sliced fennel and cook for another 3 minutes to bring out its flavor.
  • Return the chicken to the pot along with the potato cubes, chicken broth, thyme, salt, and pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover, and simmer for 25 minutes until the potatoes are tender and the chicken is cooked through.
  • Remove the pot from the heat. Stir in the lemon zest and lemon juice. Taste and adjust salt if needed.
  • Ladle into bowls and sprinkle with fresh parsley before serving.

Notes

Simmer the stew gently after adding the potatoes so they hold their shape. If the broth tastes too mild at the end, add an extra squeeze of lemon right before serving rather than more salt. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife