Fennel Chicken Stew

i love preparing fall-themed dishes. in the past, I never enjoyed fennel and often substituted onion for this root vegetable. while onion may be a possible substitute, cooked fennel provides a much more aromatic flavor than that of its robust raw version. not a fan of licorice or anise flavors? do not let the raw version deter you. roasted or stewed, this vegetable will surely have you vying for more. this recipe is adapted from real simple magazine, an excellent use of fennel. and, what not a better way to ward of the chills with a dose of nutrients – fennel is an excellent source of vitamin c!

fennel chicken stew (serves 6)

ingredients:

• 6 boneless, skinless chicken thighs
• 2 fennel bulbs, cut into wedges, plus 2 tbsp fennel fronds
• 2 cups low-sodium chicken broth
• 2 cups water
• 1 cup wild rice mix
• 1 small onion, chopped
• 1 tbsp paprika
• salt and pepper, to taste

directions:

1. combine chicken, fennel bulbs, broth, rice mixture, onion, and paprika into a slow cooker. 
2. cover and cook on low for 6-7 hours or until chicken and fennel are tender. 
3. sprinkle with fennel fronds and salt and pepper to taste.