For 4 servings
Prep and cook time: 50 min
Cannot be frozenIngredients:
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
freshly ground black pepperMethod:
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.