Chicken, Fennel, Tomato & White Beans

Cut the root and top off the fennel bulbs and discard. Cut into quarters lengthways then thinly slice into long strips, save the green ‘fronds’ for garnish later. Chop the garlic cloves.

Season the chicken thighs all over with salt and pepper. Get a large high sided frying pan over a medium to high heat. Pour in some olive oil. Fry the chicken thighs for 5 minutes, turning halfway until nicely browned then remove onto a plate

Chuck the fennel into the pan with a good pinch of salt. Fry, stirring regularly for around 5 minutes until the fennel has collapsed and is slightly caramelised. Add the garlic, cook for 30 seconds more then spoon in the harissa or chilli flakes, and fennel seeds if using. Give everything a good mix then pour in the white wine. Once the wine has nearly all bubbled away, turn down the heat and add the tomatoes. Drain one can of beans then tip them and the other two cans of beans, along with their water into the pan.

Stir everything together and place the chicken thighs on top. Put a lid on the pan and cook everything on a medium heat for 10 minutes, then remove the lid and continue cooking for 10 minutes until you are left with saucy beans and the chicken is cooked through.

Add the olives or capers into the bean stew. Season to taste. Drizzle with a little olive oil then scatter over the fennel fronds. Serve out the pan with some yoghurt, and more harissa or chilli flakes, if you like. Then, tuck in!