Lemon Chickpea & Tomato Stew
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Provençal Chicken Stew
Details
- Servings: 4
- Diet: High-Fiber, Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- french
Ingredients
- 1/4 cup extra-virgin olive oil
- 8 chicken thighs (about 2 1/2 pounds), skinned
- Sea salt and freshly ground pepper
- 1 pound baby Yukon gold or red potatoes, scrubbed and halved
- 2 to 3 teaspoons fennel pollen
- 2 pounds tomatoes—peeled, seeded and coarsely chopped
- 1/2 cup water
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