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Creamy Chicken Potato & Fennel

With Chicken Bone Broth Concentrate
Gluten Free
recipe-difficulty
Not too tricky
recipe-serves
4
ready-in
1 hour
Creamy Chicken Potato & Fennel
Are you ready to fennel the love tonight? Our Creamy Chicken Potato & Fennel Fricassee will have you romancing your kitchen like never before! Imagine succulent chicken marylands getting cozy with baby potatoes and flirty fennel wedges, all swimming in a dreamy, creamy sauce that's been kissed by garlic and a whisper of white wine. And because true love goes beyond the surface, we've enriched it with our Chicken Bone Broth Concentrate. It's our way of saying "I love you" with every bite, offering nourishing goodness that boosts immunity, supports gut wellbeing, and promotes wound healing. Because who said true love can't be found in your casserole dish?
Main Meals
Mediterranean inspired
Pantry Items
View in metric

PANTRY ITEMS

  • 2 tbsp olive oil
  • 4 Chicken Legs (Marylands)
  • 1 fennel, trimmed, and cut into wedges (reserve leaves)
  • 1 1/2 lbs baby potato, cut in half
  • 4 cloves of garlic
  • 1 cup white wine
  • 1 cup single cream (use dairy free if needed)
  • 2 tbsp Chicken Bone Broth Concentrate Natural Chicken
  • 3 sprigs thyme

1. Preheat oven to 200F with the broiler (or broil first and then oven change to oven)

2. Add olive oil to pan and sear chicken skin side up for 8 minutes, then broil to sear the skin. Set aside. 

3. To the same pan, add more oil, fennel and potato to a pan, brown on both sides, remove from pan. 

4. Add garlic, fry for 2 mins, then add white wine, cream and chicken concentrate, stir to combine

5. Add potato, fennel and chicken back to the pan, nestling into the sauce but not covering it,  then add in fresh thyme

6. Place in the oven for 20 minutes covered, then 30 minutes uncovered