Summary

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

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Instructions

1. Clean the fennel. Cut the tuber into thin strips and set aside. Finely chop the fresh fennel greens and set aside.
2. Cut the onion into small cubes. Chop the garlic clove (or use a garlic press).
3. Heat 2 tablespoons of oil in a large pan over medium heat. Add the onions and garlic and fry for 2 minutes.
4. Add the fennel strips and fry over medium heat for about 5 minutes until golden brown.
5. Add 600 g of shredded chicken or turkey and fry for about 5 minutes.
6. Pour in 200 ml of cream and add 1 tablespoon of vegetable stock (or crumble in 1 stock cube). Season with salt and pepper to taste. Stir well.
7. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. If the sauce is too thin, continue simmering to thicken.
8. Sprinkle the reserved fennel greens over the dish and serve with rice or potatoes.