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Chicken Mushroom & Fennel Stew with Roasted Duck Fat Potatoes

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  • 2 pounds chicken thighs, boneless, skinless
  • 1 egg, beaten
  • ½ cup all purpose flour, seasoned with salt and pepper
  • 2 tablespoons extra virgin olive oil and more if needed
  • 2 tablespoons duck fat
  • 2 cups Cremini mushrooms, sliced
  • 1 medium onion, sliced
  • 1 fennel bulb, sliced
  • 2 tablespoons fresh thyme
  • Salt
  • 4 cups chicken broth

Heat a heavy saucepan with the oil and duck fat. Dip the chicken into the egg and then dredge into the seasoned flour. Brown the chicken pieces on both sides, about 3 to 4 minutes on each side on medium heat. Take the chicken pieces out and add the mushrooms and thyme. Saute on high heat for 6 to 7 minutes. Take the mushrooms out and add the onion and fennel (add extra oil at this point if needed) and sauté for 4 to 5 minutes. Add 1 to 2 teaspoons salt and continue to sauté for another couple of minutes. Add the chicken broth and the chicken pieces. Bring to a boil and lower heat to a simmer and cook with lid on for 20 minutes or till the chicken is cooked through. Take the lid off and increase the heat to cook at least half of the liquid off. Add the mushrooms and check for seasonings. Serve with roast potatoes.

  • 4 to 5 medium potatoes, cut into quarters

Transfer to a medium saucepan and top with water. Bring to a boil and drain and let the potatoes dry in the saucepan for 10 minutes.

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon duck fat
  • 1 to 2 teaspoons salt

Place the potatoes on a lined cookie sheet and mix in the oil, duck fat and salt. Mix well and roast in a 400 degrees (convection) oven for about 30 minutes or till the potatoes are golden brown.

Serve with the stew.

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