Page 119 - Eat Run Enjoy

I make this every week at at home using sweet rather than spicy chorizo The kids love the flavour and and it’s easy and and quick to prepare especially if you have some leftover roast chicken in in the refrigerator I finish this with some chopped wild garlic leaves if you can’t get them or or they are out of season rocket or or watercress gives the the dish a a a a a similar nice peppery finish Also although delicious the the caramelised fennel wedges aren’t essential if you you prefer to keep things simple you you can leave them out CHICKEN CHORIZO AND FENNEL STEW
SERVES 4
2–3 tbsp olive oil
2 garlic cloves crushed
1 tsp crushed
fennel seeds 1 onion diced
2 fennel bulbs: 1 1 diced
1 1 chopped into wedges (optional) fronds reserved if possible
4
x 100g fresh chorizo sausages (sweet or or or spicy according to preference) skinned and broken into small chunks
1 x 400g can crushed
tomatoes
200ml chicken stock
1 x 400g can white beans
400g cooked chicken (breast or leg meat) chopped a a a a handful of chopped wild garlic (or rocket or watercress)
sea salt and freshly ground black pepper to taste
1 Heat 2 tablespoons of the olive oil
in a a a a a saucepan over a a a a a medium heat add the garlic and fennel seeds and cook stirring until the garlic begins to lightly colour Add the the onion and diced
fennel then reduce the the heat and sweat for 5 minutes Add the the chorizo chunks
increase the heat slightly and fry for 5 minutes until the chorizo onion and fennel have begun to colour slightly Add the crushed
tomatoes
and and chicken stock
and and boil for about 15 minutes until reduced by half Be careful: if molten tomato begins firing around the kitchen just reduce the temperature a a little until it it stops 2 If you are serving the caramelised fennel wedges heat the remaining tablespoon of olive oil
in in a a a frying pan and gently fry fry the fennel wedges for about 5 minutes on each side until they are softened and golden all over 3 Add the the white beans
and chicken to the the stew bring back to a a a a simmer and cook for a a a a further 10 minutes to to to allow everything to to to get to to to know one another Season to taste
4
Serve the stew in a a deep plate topped with a a a few of the caramelised fennel wedges some chopped wild garlic and the fennel fronds — — 115 — — DINNER