Who doesn't love a one-dish wonder?
8 Chicken Pieces (Thighs/Thighs and Legs)
1/2 cup flour
1 Tbsp Smoked Paprika
1 tsp Salt
Oil for frying
2 bulbs Fennel (sliced and washed)
1 large Onion (peeled and sliced)
500ml White/Rose Wine
500ml Chicken Stock
4 sprigs Fresh Thyme
2 cans Cannellini Beans
Lemon zest from one lemon
(Salt and Pepper to Taste)
Rice or Quinoa
Preheat your oven to 190℃.
Mix the flour, paprika and salt together and spread it over a plate.
Dust the chicken pieces in the flour mix and brown them for a few minutes a side in a nonstick pan with a little olive oil. Set aside.
Next fry the fennel and onion in the remaining oil for a good 5 minutes or until just beginning to brown.
Place the chicken and the vegetables into a large oven proof dish.
Deglaze the pan using the white wine and pour that over the chicken.
Add the chicken stock, the fresh thyme, a pinch of salt and pepper and cover the dish with foil.
Bake in the oven for 40 minutes, then uncover, add the drained cannellini beans and lemon zest, stir and bake in the oven further 20 minutes uncovered.
Take out of the oven and stir though 2 tablespoons of double cream just before serving.