Provencal Fennel Chicken StewServes: 8 | Serving Size: 1/2 cupIngredients:

• 1 tsp olive oil
• ?3 cloves minced garlic
• 1/2 cup onion, peeled and diced
• ?1 cup celery, diced
• 1 tsp ground fennel seeds
• ?3 plum tomatoes, cored, seeded, and diced
• ?4 cups low- or reduced-sodium chicken broth
• 2 chicken breasts, diced
• 2 potatoes, peeled and diced
• Pinch garlic powder
• Black pepper to taste
• Chopped flat-leaf parsley (for garnish)

Directions: ??Sauté the olive oil, garlic, and onion over medium heat in a large nonstick stockpot or Dutch oven. Add the celery and fennel and sauté briefly.Add the tomatoes and sauté briefly.Add the broth, chicken, potatoes, and seasonings. Cook over medium heat, at a simmer, until the chicken is done and the potatoes are tender, about 20-25 minutes.Serve hot, garnished with chopped flat-leaf parsley. Nutrition Information:Serves 8. Each serving contains 94 calories, 1 g fat, 0 g saturated fat, 0 g trans fat, 19 mg cholesterol, 325 mg sodium, 11 g carbohydrate, 1 g dietary fiber, 1 g sugar, and 9 g protein.Each serving has 5% DV vitamin A, 15% DV vitamin C, 2% DV calcium, and 5% DV iron. Chef’s Tips:You can grind the fennel seeds in a coffee grinder or spice grinder.For a deeper flavor, toast the seeds slightly in a dry skillet before grinding.