"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." — Campbell's Kitchen
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ground red pepper
12 (2 ounce)
skinless, boneless chicken thighs, cut in thirds lengthwise
bulbs fennel, cut in half and cut into 1/2-inch slices crosswise
1 (10.5 ounce) can
Campbell's® Condensed French Onion Soup
1 (15 ounce) can
chickpeas (garbanzo beans), rinsed and drained
chopped fresh parsley or cilantro leaves
grated lemon zest
I stumbled upon this when searching for a recipe to use the fennel I got from my produce co-op. It was delicious! I had to make a few substitutions because I didn't have all of the ingredients on hand: great Northern beans for chickpeas and dried herbs for fresh. When I mixed the spices I went easy on it for the kids, but ended up adding more later. The spice combination is delicious. I had reservations as I cooked the fennel (like the previous reviewer I preferred mine softer, so I cooked them until almost caramelized-next time I will chop smaller) and wasn't sure what to think of the french onion soup, but it came together beautifully. We served ours over cooked lentils. This is definitely a keeper!
I had never had Campbell's French onion soup before, so I didn't know what to expect...to put it lightly, it is far from delicious. If I would have just sautéed some onions and added beef stock the dish probably would be 3 stars without changing anything else.
I was giving this three stars when I first tasted it, but by the end of my bowl, I was in love! I made it exactly as written. The flavors grow in your mouth, although I would not call it spicy, it is FULL of flavor.
The fennel gave this a really unique taste, though I let them cook a little bit longer than specified because I prefer them softer.
I belong to a farm co-op and never really knew what to do with the fennel we get each spring. Thank you All Recipes for introducing me to this recipe!! I've made this stew three times now and we love it! I've used thighs and breasts at different times but prefer the breasts. It's simmering on my stove right now, my house smells lovely and licorice-y!
Stumbled across this while I was looking for some way to use my fennel and chicken. What a treat! I didn't have all the ingredients on hand (no french onion soup or chickpeas) so after I sauteed and removed the chicken from the pan, I also sauteed onions with the fennel. Then I deglazed the pan with red wine, added powdered onion soup mix, water and returned to boil then threw in some no yolk noodles and simmered the whole thing (covered) until the noodles were done. what a lot of flavor! very yummy. I'll do this again!
I love this dish. I have made it a few times, always with chicken breast (bite size) instead of thighs and with less fennel (1 bulb) and with chicken stock instead of soup. I serve with couscous and its really delicious, even the next day. Was definitely not a fennel fan, until this. Thanks for sharing.
I was surprised how good this recipe was because I am not a huge fan of fennel. I used 6 drumsticks instead of boneless thighs and that was fine. I baked the drumsticks in the oven first for 30 min on each side with oil, salt and pepper. I think the recipe will be pretty good with chicken breast too.
* Percent Daily Values are based on a 2,000 calorie diet.
West African-Style Chicken and Fennel Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 155
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