Tip: Read directions completely before preparing.
cooking spray
1 tablespoon olive oil
4 - 5 chicken thigh, skinned, fat removed
and cut in 1” cubes, a little over a pound
2 leeks, cut diagonally in half, and
then into ¼” – ½” slices
1 large fennel bulb,
sliced thinly
1/4 cup white wine (Riesling or other slightly
sweet)
1 cup chicken broth
1/2 teaspoon ground coriander
1 teaspoon sea salt
pinch sea salt and
fresh ground pepper (for sprinkling on chicken)
2 cups cooked white
rice (optional)
¼ cup julienned
carrots (optional)
1 jalepeno sliced
paper thin (optional)
¼ cup chopped
cilantro (optional)
Heat a large 4 quart, deep
skillet coated with cooking spray over medium-high heat. Add olive oil, making sure to completely coat
the bottom of skillet.
Sprinkle the cubed chicken
with pinch of sea salt and pinch of fresh ground pepper. Add the chicken to
skillet, brown the chicken in two batches, removing from the skillet and
setting aside.
Add leeks to skillet,
and sauté 2 minutes, turning a couple of times.
Add fennel to skillet,
and saute 2 minutes turning a couple of times.
Add ¼ cup of white wine
and let reduce, about 3 – 4 minutes. Add
chicken broth, coriander, salt and browned chicken, and then stir. Let come to a boil, then cover and reduce
heat to medium low. Let simmer for 10
minutes.
Serve with ½ cup white rice,
sprinkled with chopped cilantro, julienned carrots, and thin sliced jalapeños. Enjoy!
Tip: Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses!
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