Chicken, fennel and saffron ragout

Step 1

Preheat oven to 180°C. Remove the skin from the chicken. (See note 1.) Season with salt and pepper. heat 1 tablespoon oil in a large flameproof casserole dish over medium-high heat. Cook half the chicken for 3 minutes each side or until golden. (See note 2.) Transfer to a plate. Repeat with the remaining chicken, reheating the casserole dish between batches.

Step 2

Heat the remaining oil in the dish over medium heat. Cook onion and fennel, stirring, for 3 minutes or until soft. Add the garlic and cook for 1 minute or until aromatic.

Step 3

Add saffron and cook, stirring, for 1 minute or until combined. (See note 3.) Stir in potato. Add the wine and cook for 1 minute or until reduced. Add chicken, passata, water, stock cube, thyme and bay leaves. Bring to the boil. cover and bake for 30 minutes. Uncover and bake for 20-30 minutes or until the chicken is cooked through and the potato is tender.

Step 4

Divide among serving dishes and top with parsley. Serve with baguette and salad leaves.