Such a tasty soup or stew, for a cool night. Easy to make, but it’s the fennel seed – to me – that makes this special.
A few weeks ago I was driving somewhere, and listened to a Milk Street podcast. Chris Kimball was interviewing a gentleman from Burlap & Barrel, a small spice/herb company. In the interview he talked about how and where they harvest the very rarified herbs and spices they carry in their online store. I was so intrigued by the stories about the fennel (this blog post) that as soon as I was home I went online and ordered it, plus their cumin and cinnamon. Then to get free shipping I had to add a couple more items. So far I’ve tried the fennel (marvelous) and the cinnamon (the most fragrant and tasty I think I’ve ever-ever had).
So, this blog post is going to highlight their fennel, called Lucknow Fennel. Here’s what the store has to say about it:
Lucknow Fennel is a sweet, grassy variety known for having bright green, small, ridged seeds that can be applied to savory and sweet dishes alike. Ours is grown in the hot, arid northern state of Rajasthan in India on the family farm of our partner farmer, Negi. We love these seeds tempered in oil or ghee with cumin and chili flakes and poured over roasted root vegetables, added to a poaching liquid for fish or crushed and rolled into a shortbread dough.
When I opened the grinder-jar (pictured above) of this fennel, the fragrant scent just wafted over and over to my nose. Smelled so good, and more fragrant than any fennel I’d ever had – seems to me I recall the guy talking about the ridges on fennel seed – I’d never thought about it – ridges? Well, I guess they do have ridges.
Back to this recipe. I’d read about it at the New York Times and since I make a lot of soups, I downloaded it and made it a few days later. The only unique thing about the soup/stew is that it had green beans in it – not a frequent veggie in chicken stew, I’d say. It did have some herbs, which I added, but then I decided to add fennel. Not only did I add it to the soup itself, but I grated some of this new fennel on top when served. In this picture it looks kind of red – that’s from the paprika. I added mushrooms to the soup also, just because I had them, and why not? Chicken stew should have mushrooms, right? I didn’t add potatoes (trying to make this dish lower carb). I didn’t miss them since the mixture is thick with other veggies.
The only other thing I changed was to use King Arthur Flour’s culinary thickener. KAF doesn’t have that product in their lineup anymore, so if you make this, use the flour listed in the ingredients.
What’s GOOD: to me, the fennel from Burlap & Barrel was the star of the show. The soup was delicious, but the fennel just put it over the top. I’m looking forward to trying the other things I bought from them – particularly the cumin, since I use a lot of it in my cooking.
What’s NOT: nothing, really. Mincing and chopping does take a bit of time, but it’s an easy soup/stew to make. Would it be good without the fennel? Yes, but the fennel just makes it better.
printer-friendly PDF and MasterCook file (click link to open recipe)
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Chicken Stew with Fennel Seed
Recipe: Adapted from Dan Pelosi
Servings: 6
2 tablespoons butter
2 tablespoons olive oil
1 medium onion — diced (about 6 ounces)
2 medium carrots — peeled and diced (about 5 ounces)
3 stalks celery — diced (about 3 ounces)
2 cups mushrooms — chopped (cremini or white button)
4 garlic cloves — minced
1/2 teaspoon sweet paprika
Salt and black pepper
3 tablespoons all-purpose flour — [I used King Arthur Flour’s culinary thickener]
5 cups low-sodium chicken broth
1 tablespoon apple cider vinegar
1 1/2 pounds boneless skinless chicken breasts — or skinless chicken thighs, cut into bite-sized pieces
1 pound baby potatoes — cut into quarters (optional)
2 cups green beans — [I used frozen, the kind cut into pieces]
1/2 cup heavy cream
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon fennel seed
Fresh Italian parsley, chopped, for serving
Lemon wedges
More fennel seed, ground a little, as garnish
1. Heat a large pot or Dutch oven on medium. Add butter, olive oil, onion, carrots, celery, garlic, paprika and a big pinch of salt and cook, stirring frequently, until onion is translucent, 5 to 7 minutes.
2. Add flour (or culinary thickener) and stir for 1 minute. Add chicken broth and vinegar and stir until flour is incorporated.
3. Add chicken, potatoes (if using), mushrooms, green beans, heavy cream, sage, thyme, fennel, oregano, and 1 teaspoon each of salt and black pepper. Bring the stew to a gentle boil on medium-high and then reduce heat to maintain a simmer. Simmer, with the lid partially covering the pot, until the chicken is cooked through, about 15 minutes and vegetables are cooked to your liking.
4. Season to taste with more salt and pepper if needed. Serve hot, garnished with parsley and crushed fennel, with lemon wedges on the side if desired. Once it cools, store in refrigerator for 4-5 days, or freeze.
Per Serving: 437 Calories; 20g Fat (40.8% calories from fat); 36g Protein; 30g Carbohydrate; 5g Dietary Fiber; 115mg Cholesterol; 213mg Sodium; 7g Total Sugars; trace Vitamin D; 93mg Calcium; 3mg Iron; 1456mg Potassium; 471mg Phosphorus.

hddonna
said on April 2nd, 2025:
This sounds marvelous! I do enjoy the taste of fennel in Italian sausage, sprinkled on pizza, and in baked goods, but have not tried it with chicken. What a great idea. I am eager to try this.
I don’t know whether it would be as good with regular grocery-store jarred fennel – maybe. Yes, I liked this soup/stew a lot. Have one package in the freezer for a few months from now. . . . Carolyn T
hddonna
said on April 17th, 2025:
This was fantastic, even with supermarket fennel! It smelled so good when I ground the seeds in a mortar and pestle to sprinkle on top. And the lemon really elevated it even more. My husband thought it was great, too. Not too time-consuming, either, and quick clean-up. Can’t wait to try this with my daughter next time she comes to lunch.
I am sure the Burlap and Barrel fennel is amazing. Deb of Smitten Kitchen says their cinnamon is the only one she will use since she tried it. I was all set to order some when I came upon a huge container of a very good brand of Saigon cinnamon for an unbeatable price and felt it would be extravagant to pass it up. It did not disappoint, and I still plan to try some Burlap and Barrel when I’ve finished it up. I will remember to add some fennel to the order when I do. But one shouldn’t hesitate to try this recipe for lack of it.
Another way I enjoy fennel, by the way, is on a sweet potato. I keep a grinder of sea salt, fennel seed, thyme, and dried orange peel to grind over the baked sweet potato, and I add a squeeze of lime. Butter or olive oil is optional. I do keep track of carbs, but I include a small serving in a meal, so it is a very small sweet potato for me!
Hi Donna – the sweet potato info sounds so delicious! I think I’d add some butter, just because. Glad you enjoyed the stew. My friend Linda made it the week after I served it to her and served it to friends, and they raved about it too. . . carolyn t