Chicken and Fennel

Ingredients

• boneless skinless chicken thighs
• fennel bulbs
• olive oil
• water
• turmeric
• white pepper
• black pepper
• salt

Preparation

1. 1mix the turmeric , pepper and salt into the olive oil
2. 2brush about half of this mixture over the chicken fillets
3. 3saute chicken gently for about 30 minutes do not cover - turn the fillets occasionally
4. 4trim and clean the fennel bulbs
5. 5cut into 4 pieces each
6. 6arrange fennel pieces in the pan with the chicken
7. 7add about one third of the water
8. 8brush with the remaining oil mixture
9. 9cover the pan and stew slowly for about an hour or until the fennel is soft
10. 10during this time add more water only if necessary
11. 11the covered pan should generate enough of its own moisture