Fennel and Chicken Strips
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 tuber fennel
- 600 g chicken, (-schnetzeltes), or turkey
- 1 small onion (s)
- 1 clove garlic
- 200 ml cream
- 1 tablespoon vegetable stock, or a stock cube
- 2 tablespoons oil
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Clean the fennel and cut into thin strips (roughly chop if you like). Finely chop some fresh greens from the fennel and set aside. Cut the onion into small cubes and chop the garlic clove or work with a garlic press. Fry the onions and garlic briefly in a little oil, then add the fennel and fry over medium heat until it turns golden brown. Add the shredded meat and fry well. Top up with the cream and season everything with salt, pepper and the vegetable stock to taste. Simmer over low heat for about 10 minutes and thicken the sauce as needed. Finally sprinkle the chopped greens over it.
- Tip: Traditional rice is recommended, but it also tastes great with potatoes.
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