Italian Meat - Poultry and Game Recipes - Avellino Chicken and Fennel (Pollo con Finocchio Avellino) Recipe

Ingredients

• 30ml/2 tbsp olive oil

• 6 chicken thighs

• 2 large fennel bulbs, trimmed

• 30ml/2 tbsp tomato puree

• 1 bay leaf

• 15ml/2 tbsp chopped fresh basil

• 300ml/1 1/4 cups white wine

• 15ml/1 tbsp chopped fresh parsley

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Method:

1. Put 15 ml/1 tbsp olive oil into a saucepan and add the chicken thighs. Cook over a high heat until lightly browned.

2. Chop each fennel bulb into thin slices. Place in the saucepan with the chicken thighs, the remaining oil and the tomato puree.

3. Add the bay leaf and sprinkle over the basil. Pour in the white wine and simmer for 30 minutes.

4. Remove the fennel and chicken thighs and place in a serving dish. Keep warm.

5. Bring the sauce back to the boil and reduce the liquid by simmering until it has thickened.

6. Remove the bay leaf and pour the sauce over the chicken and fennel. Sprinkle with the parsley and serve.