Chicken and Fennel Stew
2 lbs boneless, skinless chicken breasts cut into 1-inch cubes
½ cup flour substitute, see note
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
2 tablespoons olive oil
1 fennel bulb, diced
2 cloves garlic, minced
1 tablespoon paprika
1 cup pomegranate juice
1 28-ounce can diced tomatoes
1 cup low sodium chicken broth
In a large shallow pan, toss the flour substitute with the salt and pepper. Dredge the chicken pieces in the flour, shaking off the excess.
In a large skillet, heat the oil over medium high heat. Add the chicken and brown on each side. This step may need to be done in stages. Place the chicken on a plate and loosely cover with foil to keep warm.
Add the fennel to the pan and sauté until soft, about 8 minutes. Add the garlic and paprika and cook for 1 minute. Add the pomegranate juice and simmer for 20 minutes, until liquid is reduced by half.
Return the chicken to the pan along with the tomatoes and broth. Simmer for 20 minutes until the chicken is cooked through.
Serve with ginger carrot puree, or cauliflower puree.
Substitute white bleached flour with this healthier alternative: Two parts oat flour, two parts rice flour, one part buckwheat. Mix flours in advance and store at room temperature in an airtight container.Tags: Winter Comfort —