Tangy Chicken, Fennel & Leek Braise

Name: Tangy Chicken, Fennel & Leek Braise
Prep time: 20 min
Cook time: 8 h 30 min
Total time: 8 h 50 min
Cuisine: European
Ingredients: Olive oil (Low Calorie cooking oil spray optional); 1kg boneless skinless chicken thighs halved; 1.5 fennel bulbs, cored and sliced. fronds reserved; 3 Leeks - thinly sliced (réserve the darker green slices).; 510 ml chicken stock; 1.5 Oranges finely grated rind and juice; 3 teaspoons cornflour mixed with a little water to form a paste; Salt & Pepper; Pepper ground

5 steps

Prep:20minCook:8h 30min

Updated at: Thu, 17 Aug 2023 04:41:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories300.4 kcal (15%)

Total Fat10.5 g (15%)

Carbs14.2 g (5%)

Sugars6.5 g (7%)

Protein36.2 g (72%)

Sodium442.1 mg (22%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Olive oil

Low Calorie cooking oil spray optional

1kgboneless skinless chicken thighs

halved

1.5fennel bulbs

cored and sliced, fronds reserved

3Leeks

thinly sliced, réserve the darker green slices

510mlchicken stock

1.5Oranges

finely grated rind and juice

3 teaspoonscornflour

mixed with a little water to form a paste

salt

pepper

Pepper ground

Instructions

Step 1

Spray a large frying pan with oil and place over a high heat until hot. Add the prepared chicken thighs and cook for 3 to 4 minutes, turning once, until browned on both sides. Using a slotted spoon transfer to a plate and set aside.

Step 2

Add the fennel and white leek slices to the frying pan (reserving the green slice’s). Cook for 2 to 3 minutes until just beginning to soften, then add the stock, orange juice and rind. Mix the cornflour to a smooth paste with a little cold water and stir into the pan. Season to taste and bring to the boil stirring.

Step 3

Transfer the mixture to the slow cooker pot and arrange the chicken in a single layer on top. Press the chicken into the liquid. Cover and cook on Low for 8 - 9 hours until the chicken is cooked through. Set a timer to remind you to add in the green part of the leeks 30 minutes before the end of the cooking time.

Step 4

Serve garnished with the reserves fennel fronds.

Step 5

For a variation Braised Mustard Chicken & Leeks - follow the recipe above using 75 gms of diced lean back bacon instead of the fennel. Use 1 teaspoon Dijon mustard instead of the orange rind and juice and cook as above. Garnish with chopped parsley. Calories per serving 323.