Ingredients:
- 1 fennel bulb, quartered,cored and thinly sliced crosswise
- 12 oil-cured black olives, pitted and quartered lengthwise
Directions:
- Heat the olive oil in a large skillet.
- Add the chicken and cook over moderate heat until lightly browned, about 4 minutes per side.
- Transfer to a platter.
- Add the fennel, onion and garlic to the skillet and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes.
- Stir in the beans to coat them with the oil, then add the chopped tomatoes with their juice, olives, sun-dried tomatoes, tomato paste, rosemary and chile.
- Season with salt and pepper and bring to a simmer.
- Cook over low heat until the juices thicken slightly, about 4 minutes.
- Add the chicken and water, cover and simmer until the chicken is tender, about 40 minutes; turning the chicken halfway through.
- Season the stew with salt and pepper and serve.
- The chicken stew can be refrigerated for up to 2 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.63 Kcal (622 kJ) | ||
| Calories from fat | 101.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.23g | 17% | |
|---|---|---|---|
| Sodium | 66.95mg | 3% | |
| Potassium | 491.02mg | 10% | |
| Total Carbs | 11.04g | 4% | |
| Sugars | 3.11g | 12% | |
| Dietary Fiber | 3.43g | 14% | |
| Protein | 2.16g | 4% | |
| Vitamin C | 28.1mg | 47% | |
| Iron | 1.3mg | 7% | |
| Calcium | 48.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 98.43 Kcal (412 kJ) | ||
| Calories from fat | 66.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 17% | |
|---|---|---|---|
| Sodium | 44.34mg | 3% | |
| Potassium | 325.18mg | 10% | |
| Total Carbs | 7.31g | 4% | |
| Sugars | 2.06g | 12% | |
| Dietary Fiber | 2.27g | 14% | |
| Protein | 1.43g | 4% | |
| Vitamin C | 18.6mg | 47% | |
| Iron | 0.9mg | 7% | |
| Calcium | 32.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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