FitFastCook

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

Squirt some oil in a heavy bottomed pan and fry your chicken thighs for around 6-7 minutes until brown, remove onto a plate.

Add your onion and fennel and gently soften for a good few minutes. Add your fennel seeds, bay leaf and garlic and stir through until the garlic is softened.

Add the stock and both cans of tomatoes and bring to the boil. Add the tarragon and basil, then re add the chicken thighs , simmer for around an hour or until thick! When almost ready, tear up the bread, add the remaining oil to a fry pan and get hot, chuck in the bread and toast for a few minutes, then tip in the Parmesan, lemon juice and rind, add the hairy bits too from your fennel! Tear up the mozzarella balls equally and serve with the soup and the crusty cheesy bread!