Chicken Saffron Stew with Fennel and Olives

I am not really sure where this recipe originated. It is a staple in my house and I make it from memory. I did adapt it to be a lighter dish a long time ago. The original recipe called for chicken parts with skin, more oil and more flour. My daughter calls it Yellow Chicken and it is her favorite. She loves the way the red saffron turns everything in the dish yellow. What she doesn't realize is that the saffron gives this dish a lovely buttery mellow flavor. I hope you enjoy this as much as my family does.

Chicken Saffron Stew with Fennel and Olives 

by Tracy Hersh

4 Servings

1 pound boneless, skinless chicken breast, cut into bite size pieces
2 Tablespoons canola oil
1 large yellow onion, chopped
1 fennel bulb, chopped
2 garlic cloves, minced
3 cups chicken broth 1 cup Spanish olives
1 teaspoon Marx Foods Sargol Saffron Threads
2 Tablespoons flour
Juice from ½ lemon
Salt and pepper to taste

In a large skillet, lightly brown the chicken with 1 tablespoon of canola oil. Remove from the skillet and set aside in a dish. Add the onion, fennel and garlic to the pan and saute with the remaining 1 tablespoon of canola oil until the fennel is softened, for about 5 minutes. Return the chicken and accumulated juices back to the pan. Add the broth, olives and saffron to the pan and bring to a boil. Reduce the heat and simmer for about 20 to 25 minutes, until the chicken is cooked. While still simmering, remove about ½ cup of the liquid from the pan. Add the flour to the liquid you removed and stir with a fork until the flour is dissolved. Return the liquid/flour mixture to the pan and simmer for about 5 more minutes, until slightly thickened. Remove from the heat and stir in the lemon juice.

Serve over white or brown rice. Enjoy.