For 4 servings



Prep and cook time: 50 min


Difficulty: medium


Cannot be frozen

3 large chicken breasts, trimmed


3 tbsp olive oil


1 small garlic head, cloves separated and lightly crushed


1 small fennel bulb, quartered


2 lemons, 1 sliced, the other juiced


300 ml | 11 fl oz | 1 1/3 cups water


2 - 3 tbsp thyme, leaves only, chopped


oregano or thyme sprigs, to garnish, if desired


sea salt


freshly ground black pepper



1 Preheat the oven to 190°C (170° fan) | 375F | gas 5.



2 Rub the chicken breasts with olive oil and season with salt and pepper. Heat a cast-iron frying pan over a moderate heat until hot.



3 Sear the chicken in the hot pan until golden-brown all over. Reduce the heat to low and arrange the breasts with their skins facing up.



4 Tuck the garlic cloves, fennel, and lemon slices around the pan, in between and on the chicken breasts. Cover with the lemon juice and water.



5 Bring to a simmer over a moderate heat before transferring to the oven to finish cooking, about 30 minutes until the chicken breasts are cooked through and the liquid has reduced.



6 Remove from the oven and leave to stand briefly before adjusting the seasoning to taste and serving with a sprinkle of chopped thyme and some oregano or thyme sprigs on top.