Lunch: Chicken and Fennel Pie with Bacon-Biscuit Crust

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Chicken and Fennel Pie with Bacon-Biscuit Crust

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

4 cups water
1 3/4 cups chicken broth
1 large whole chicken breast (about 1 pound)
1 chicken leg (about 1/2 pound)
1 teaspoon black peppercorns
1 bay leaf
2 small fennel bulbs (sometimes called anise; about 1 pound)
3 carrots
1 medium boiling potato
1 medium onion
2 garlic cloves
1/2 cup packed fresh flat-leafed parsley leaves
3/4 teaspoon fennel seeds
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour

Instructions

In a 4- to 5-quart heavy kettle combine water, broth, chicken breast and leg, peppercorns, and bay leaf and bring to a boil. Simmer mixture, covered, until breast is just cooked through, about 12 minutes, and transfer breast with tongs to a bowl. Simmer mixture 5 minutes more, or until leg is just cooked through, and transfer leg with tongs to bowl. When chicken is cool enough to handle, remove meat in large pieces, discarding skin and bones, and put in a large bowl. Pour broth through a fine sieve into a bowl and return to cleaned kettle. Trim fennel stalks flush with bulbs, discarding stalks, and halve bulbs lengthwise. Thinly slice fennel crosswise and cut carrots into 1/2-inch-thick slices. Peel potato and cut into 1/2-inch cubes. Thinly slice onion. Simmer vegetables in broth until just tender, 8 to 10 minutes, and with a slotted spoon add to chicken. Measure out 2 cups stock and reserve remainder for another use. Mince garlic and finely chop parsley. Add garlic, parsley, and fennel seeds to chicken mixture.
In a heavy saucepan melt butter over moderately low heat and stir in flour. Cook roux, stirring, 3 minutes and whisk in 2 cups stock in a stream. Bring mixture to a boil, whisking, and simmer sauce, whisking, 5 minutes. Season sauce with salt and pepper and pour over chicken mixture, stirring gently to combine. Filling may be made 1 day ahead and cooled completely before being chilled, covered. Reheat filling before proceeding. Spoon filling into a 12-inch (10-cup) round baking dish.
Preheat oven to 450 °F.

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