Nutritional Info

Nutrition Facts

Serving Size 1 (433g)

Calories 439
Calories from Fat 110 (25%)
Amount Per Serving %DIV
Total Fat 12.3g 19%
Saturated Fat 2.8g 14%
Monounsaturated Fat 7.3g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 48.1mg 16%
Sodium 823.5mg 36%
Potassium 91.1mg 2%
Total Carbohydrate 54.6g 18%
Dietary Fiber 8.4g 34%
Sugars 16.8g
Protein 23.7g 47%

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Recipe Description
The aromatic flavor of fennel and the addition of kalamata olives give this stew a Mediterranean accent. Serve with a loaf of peasant bread and a tossed Greek salad.
Prep time
15 min
Cook time
1 hr
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
14 1/2 Ounce(oz)  diced tomatoes, with juice
1   fennel foliage, for garnish
1/4 Cup(c)  kalamata olives, pitted
1/4 Cup(c)  water
2 Tablespoon(T)  all purpose flour
1/2 Teaspoon(t)  oregano, dried
2 Tablespoon(T)  lemon juice
1/2 Cup(c)  chicken stock or broth
2 Clove(clv)  garlic, minced
2 Tablespoon(T)  olive oil
8 Ounce(oz)  mushrooms, halved
1   red bell pepper, seeded and sliced into strips
1 Cup(c)  yellow onion, chopped
1   large bulb fennel, green foliage removed and thinly sliced
1 Pinch(pn)  pepper, freshly ground, to taste
3/4 Teaspoon(t)  salt, plus more to taste
3 Pound(lb)  mixed chicken thighs and drumsticks


In a Dutch oven over medium heat, warm 1 tablespoon of oil. Brown chicken, about 5 minutes on each side. Season with salt and pepper to taste while cooking. Transfer to a plate. Add fennel, onion, bell pepper, mushrooms and garlic, and saute until slightly tender, about 5 minutes. Add more oil if needed. Add tomatoes, stock, lemon juice, oregano, 3/4 teaspoon salt and pepper to taste. Return chicken to Dutch oven. Reduce heat to medium low and simmer, covered, until chicken is no longer pink in the center and vegetables are tender, about 40 minutes. In a bowl. blend flour and water and stir into stew. Add olives and cook, uncovered, 10 minutes longer. Garnish each serving with a small piece of fennel foliage.

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