Place a frying pan over high heat, add half of the olive oil and saute the chicken until brown on all sides
Place it in a bowl with slotted spoon and throw away the fat from the pan.
Add the remaining olive oil and sauté the onion, leek and fennel for 5 minutes . Add the garlic and cook for 1 more minute, add the wine. simmer until the liquid has evaporated.
Add the chicken stock bring to boil and immediately reduce heat. Season with pepper
Arrange the vegetables in an oven dish and add the chicken pieces . Cover with some foil and cook in preheated oven at 160 degrees C until vegetables are tender and chicken is cooked.
Turn the oven off , remove from the oven and sprinkle the parmesan all over the fresh oregano,spring onions and lemon juice
Taste and add pepper and salt if necessary, place back in the oven and let it rest for 10 minutes. Serve with rice and steamed broccoli.
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Available in The Olive Tree Taverna and also in the UK.
Please contact mr. Jeff Fuidge at firstname.lastname@example.org for more information.