This recipe was inspired by the delicious poule au pot recipe.  It has nice, delicate flavors.  It's easy to whip up for a quick, comforting dinner.  I love the taste of fennel, but I recognize the slight anise-flavor may not be to everyone's liking.  However, my kids don't like black licorice flavor, but they do love fennel cooked into soups, frittatas, and meals like this easy fennel & chicken over rice.  Enjoy!

A tasty meal of fennel & chicken over rice. 

Fennel & Chicken over Rice

Cook 2 cups of the rice of your choice (basmati or jasmine are two of my go-to varieties). 

In a large high-sided saucepan, sauté over medium heat: 

2 Tbsp oil

3-4 Tbsp butter

1/2 onion, diced or sliced

1 large or 2 small fennel bulbs, sliced/diced with part of the fronds included

3 chicken breasts, cubed (Or you can add cooked chicken later in the recipe - I often will use leftover roast chicken for a recipe like this. You could even used canned chicken, which stores well so is nice when you can't make it to the store for fresh.)

Once chicken is cooked, add and cook 1 minute: 

2 tsp minced garlic 

Add: 

5 cups chicken broth (5 cups water plus 5 tsp GF chicken bouillon paste or 5 tsp Asian mushroom seasoning)

1/2 - 3/4 tsp dried thyme 

1 Tbsp freeze-dried parsley

1/2 tsp rosemary (dried, or 1-2 tsp fresh, minced)

1 tsp pepper

1 tsp salt

Simmer for 20-30 minutes.   Mix together in a small bowl, then add to thicken, stirring constantly until nice and bubbly: 

3/4 cup milk

1/4 - 1/3 cup cornstarch

If using pre-cooked chicken, add: 

2 cups cooked, diced chicken

Serve over your choice of rice.  Enjoy! 

Cooked and ready to serve!

Gluten Free Fennel & Chicken over Rice Recipe by Successfully Gluten Free!