Chicken and Fennel Stew

INGREDIENTS:
2 pounds chicken thighs (about 8 small thighs)
½ onion, finely chopped
1 small fennel bulb, thinly sliced
½ pound of mushrooms, sliced
2 garlic cloves, finely chopped
1 teaspoon fennel seeds, finely chopped until powdery
½ teaspoon saffron threads
2 cups Belgian beer or chicken broth
½ cup heavy cream or coconut milk
1 small bunch kale, finely chopped
½ cup finely chopped parsley




DIRECTIONS:
In a deep ovenproof pan, brown chicken over medium-high heat with a little bit of oil, about 4–6 minutes a side. Remove thighs from pan. Add onion, fennel and mushrooms and sauté until soft, about 5 minutes. If there isn’t enough fat from the chicken, add some oil or butter to the pan.

In a small bowl combine a tablespoon of beer or broth with the saffron, and break and mash the threads with the back of the spoon so the saffron threads bleed out some color. Add this mixture plus the rest of the beer or broth to the pot, followed by the garlic and fennel seeds. Bring to a gentle boil for several minutes. Return chicken to pot. Put on lid and simmer about 25 minutes, until chicken is done. Remove from heat and stir in cream or coconut milk and kale. Garnish with chopped parsley.

 Recipe from "The Primal Blueprint Cookbook- Primal Low Carb, Paleo, Grain Free & Gluten free"