A comforting stew made with tender chicken thighs, fennel, carrots, and a light, aromatic broth.

1¼ pounds boneless, skinless chicken thighs, halved

Salt and black pepper, to taste

2 tablespoons vegetable oil

2 garlic cloves, finely minced

2 small carrots, peeled and cut into chunks

1 medium fennel bulb, trimmed and thinly sliced

½ teaspoon dried thyme

¾ cup water

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1. Season chicken with salt and black pepper.

2. Brown chicken in oil over medium-high heat and set aside.

3. Cook garlic, carrots, fennel, and thyme until fragrant.

4. Add water and bring to a gentle boil.

5. Return chicken, season lightly, cover, and simmer until cooked through.

6. Serve warm with vegetables and broth.

Slice fennel thinly for best texture. Simmer gently to keep chicken tender.