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Chicken with fennel, lemon and beans
Fruit and vegetables
2 sprigs
rosemary
, leaves only
1 large
onion
, finely chopped
1 head of
fennel
, roughly chopped
1 unwaxed
lemon
, pared zest and a little juice only
small bunch of parsley or
tarragon
(about 30g/1oz)
Tins, packets and jars
100g/3½oz green
olives
(drained weight)
2 x 400g tins
butter beans
and their liquor
Cooking ingredients
2–3 tbsp
olive oil
, plus extra to serve
1 bulb of garlic,
cloves
smashed and skins removed
3
bay leaves
1 tsp
fennel seeds
salt and freshly ground
black pepper
Meat, fish and poultry
4
chicken thighs
(skin on)
Other
125ml/4fl oz
white wine
Back to recipe
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