Easy One-Pot Chicken Stew

Ingredients

2 tablespoons extra-virgin olive oil, divided

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

½ teaspoon ground coriander

½ teaspoon ground pepper

1 red onion, roughly chopped

2 small carrots, sliced 1/4 inch thick

1 fennel bulb, cored and cut into 1-inch pieces

¼ cup chopped fennel fronds, divided, plus more for garnish

3 cloves garlic, minced

½ teaspoon crushed red pepper

4 cups unsalted chicken broth

1 pound Yukon Gold potatoes, cut into 1-inch pieces

¼ teaspoon salt

¼ cup sour cream

Directions

Heat 1 tablespoon oil in a large pot over medium-high heat. Sprinkle chicken all over with coriander and pepper. Add the chicken to the pot; cook, stirring occasionally, until browned on all sides, about 8 minutes. Using a slotted spoon, transfer the chicken to a medium bowl; do not wipe the pot clean.

Add remaining 1 tablespoon oil to the pot. Add onion, carrots and chopped fennel bulb; cook over medium-high heat, stirring frequently, until the vegetables are softened and beginning to brown, 3 to 4 minutes. Add garlic and crushed red pepper; cook until fragrant, about 1 minute. Add broth, potatoes and salt; bring to a boil over high heat. Reduce heat to medium, return the chicken to pot, partially cover and cook until the potatoes are tender and the soup has thickened slightly, about 35 minutes. Remove from heat; stir in chopped fennel fronds and sour cream. Ladle into bowls and sprinkle with more fennel fronds, if desired.

*EatingWell