Mediterranean chicken and seafood stew
Uncooked boneless skinless chicken breast(s)
¾ pound(s), cut into 1-inch chunks
Uncooked fennel bulb(s)
½ medium, thinly sliced
2 medium, cut into matchstick-thin strips
1 medium, cleaned and thinly sliced
1 medium, chopped
2 medium clove(s), finely chopped
Reduced-sodium chicken broth
Uncooked Yukon gold potato(es)
¾ cup(s), unpeeled and quartered
Uncooked clams with shell
1 pound(s), or 12 littleneck clams, cleaned
Uncooked shelled mussels
12 medium, scrubbed and debearded
½ pound(s), small, peeled and deveined
1 Tbsp, fresh, chopped leaves
- Heat 1 teaspoon of the oil in a Dutch oven over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 4 minutes. Transfer to a bowl; set aside.
- Add the remaining 1 teaspoon oil to the Dutch oven, then add the fennel, carrots, leek, tomato, and garlic. Cook over medium-low heat, stirring occasionally, until the vegetables are tender but not browned, about 8 minutes. Stir in the broth, wine, potatoes, and bay leaf; bring to a boil. Reduce heat and simmer, covered, until the potatoes are almost tender, about 10 minutes.
- Add the clams and cook, covered, 3 minutes. Add the mussels, shrimp, thyme, and the browned chicken. Simmer, covered, until the shrimp are just opaque in the center, the clams and mussels open, and chicken is cooked through, about 3 minutes longer. Discard any clams or mussels that do not open. Remove the bay leaf before serving. Yields 2 cups per serving.