All the great flavors of a long-cooking stew come together in less than an hour in this skillet stew featuring deliciously different ingredients like chickpeas, fennel, lemon and some kicked up spices.
cost per recipe: $10.86
The price is determined by the national average.
teaspoon ground red pepper
pounds boneless, skinless chicken thigh (12 thighs), cut in thirds lengthwise
tablespoons olive oil
large fennel bulb, cut in half and cut into 1/2-inch slices crosswise
can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
tablespoons lemon juice
can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained
cup chopped fresh parsley or cilantro leaves
teaspoons grated lemon zest
Stir the cumin, paprika and red pepper in a small bowl. Season the chicken with the cumin mixture.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally. Remove the chicken from the skillet.
Add the fennel to the skillet and cook for 10 minutes or until lightly browned, stirring occasionally.
Stir the soup, lemon juice and chickpeas in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the parsley and lemon zest just before serving.