Sweet Fennel & Chicken Stew

Ingredients

• 14 oz (400 g) chicken thighs
• 2 fennel bulbs (400 g)
• 14 oz (400 g) potatoes
• 2 cups (490 g) passata
• 2 cups (480 ml) low-sodium vegetable broth
• 3 tbsp (45 ml) olive oil
• 4 garlic cloves (12 g)
• 1 tsp (2.3 g) smoked paprika
• 2 tbsp (30 ml) lemon juice
• 1 cup (30 g) chopped fresh parsley

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Method

1. Brown the chicken in the oil 3 minutes a side and set it aside. Soften the sliced fennel in the same pot 10 minutes, then add the garlic and paprika.
2. Return the chicken with the diced potatoes, the passata and the boiling broth and simmer 25 minutes, until the potatoes crush against the pot.
3. Take the pot off the heat and stir in the lemon and parsley.