This vibrant and satisfying stew is a gorgeous early spring dish.
As soon as fennel is in season we look for any excuse to include it in as many meals as possible. We love it for its versatility and use it raw in salads and slaws, in soups as a substitute for celery, and for the fresh flavor and texture that it adds to this bright stew. Tender chicken thighs deliver just enough indulgent richness to bring this dish together as a comforting celebration of spring. Now when you come home after a day of enjoying the season's blooming flowers and better (yet still somewhat breezy) weather, you can savor an easy-to-make spring stew as well.
Total Time: 50 minutes
Suggested Beer Pairing: Brown ales, either English-style or their hoppier American counterparts will both complement the sweetness of the carrots and fennel in this lighter, springtime stew. For contrast, we recommend an American IPA or American pilsner.
Food Loves Beer taste tested and recommended!