Chicken, Fennel & Pancetta Bake

Ingredients

4 Chicken legs

2 ‘skin on’ chicken breasts cut in half

1 bulb of garlic, cloves 

1 bunch of rosemary

300g Pancetta

3 bulbs of fennel

250ml white wine

250ml vegetable stock

Sea Salt & Black Pepper

Method

Preheat oven to 200c

Chop the rosemary

Crush the garlic cloves using the side of a knife and the palm of your hand

In a large bowl add the chicken, pour over 3 tbsp olive oil

Add the rosemary, garlic,1tsp sea salt and freshly ground black pepper.  

Mix well with your hands

Place into a baking tray and cook for 20mins until the chickens starts to brown 

Next slice the fennel lengthways making sure you keep the core so it doesn’t fall a part.

When the chicken is ready add the fennel and sprinkle with the pancetta.  

Return to the oven for a further 15mins

Remove chicken & pour in the wine and stock, pop back into the oven for a further 15mins

Serve with celeriac mash, steamed veggies or a simple salad.