Simple Chicken Stew with Fennel

Start by prepping your vegetables. Thinly slice onion and garlic. Cut potatoes into quarters and carrot into 3cm chunks. To prepare the fennel, remove the stalks and fronds and cut the fennel lengthways into thick 5cm wedges. Using a vegetable peeler, slice 4 thin strips of peel from the lemon, then cut lemon in half and set aside.

Heat olive oil in a large pot over medium-high heat. Add half the chicken thighs, season with a little salt and pepper and cook until browned, about 4 minutes each side. Transfer to a plate, and repeat with remaining chicken thighs. Once all the thighs are browned, cut in half and set aside.

Reduce the pot to medium heat, add onion and cook for a couple minutes until beginning to soften. Add fennel and cook for 15 minutes, stirring occasionally, until fennel is soft and golden around the edges.

Add garlic, thyme, lemon peel and dijon mustard and cook for 2 minutes. Add the wine and let simmer to deglaze the pan, until the wine has reduced by about half.

Add the carrot, potato, stock, salt and pepper. Return chicken to the pan, cover with a lid and gently cook over low heat, covered, for 45 minutes. Then remove the lid and cook for another 15 minutes, or until the chicken is tender and the sauce has thickened. Meanwhile, roughly chop parsley for serving.

Add juice of half the lemon and season to taste with salt and pepper. Serve with roughly chopped parsley.