- 3 leeks
- 2 fennel bulbs
- Chicken Thighs (boneless) - I used 10 for 4 people
- Chicken Stock - 1-2 in 500ml (add more if needed)
- Handful of parsley
- 1 lemon
- Plus rice
Chop the leeks into cork sized chunks and separate the fennel into layers. Remember to cut off the ends of both and to peel the first layer of the leeks.
Lightly brown the chicken in some butter and olive oil. Season well with salt and pepper. The outside of the chicken should not be pink (but don't worry about the middle).
After half an hour, check and add a handful of chopped parsley and the juice of half a lemon. Give it a quick stir and serve with white rice (about a mug and a half for 4 hungry people). I also did spinach, mange tout and tomatoes for a bit of colour.