Unbelievably Good Chicken Stew with Meyer Lemons and Fennel

Serves 6

1 large fennel bulb
3 large Meyer lemons (you might want to use just two – it depends on how much you like a bold lemony flavor)
6 red new potatoes cut into quarters
1 tsp coarse salt
6 chicken thighs, boned and skinned or the equivalent using a mixture of chicken breasts and thighs
1/2 tsp freshly ground pepper
1 tsp dried oregano or 3 Tbsp fresh oregano leaves
4 garlic cloves, minced
2 Tbsp olive oil
1/4 cup green olives (optional)
1/2 cup dry white wine
1/2 cup water
2 Tbsp grated Meyer lemon zest

1. Trim the stalks from the fennel, reserving the lacy greens. Slice the fennel lengthwise in 1/4″ thick slices then slice these lengthwise into 1/2″ pieces. Cut the lemons in half then cut each half into 3 to 4 pieces. Discard the seeds. Put the lemons in a bowl and sprinkle with salt. Add the chicken, pepper, garlic and oregano and turn to coat. Set aside for about 30 minutes.

2. Heat 1 Tbsp olive oil in a deep sauté pan over medium heat. Lightly brown the chicken, turning several times. Remove the chicken and set aside. Add the remaining olive oil and the fennel. Cook for 6 to 8 minutes. Stir in the lemons, optional olives, wine and water, scraping up the brown bits. Return the chicken to the pan. Add the potatoes. Cover and simmer for about 45 minutes. Mince the fennel fronds, mix with the lemon zest and sprinkle over your dinner in a serving bowl. Serve with a big garden fresh salad.

Recipe from http://recipe.kaiser-permanente.org