4 Chicken legs
2 ‘skin on’ chicken breasts cut in half
1 bulb of garlic, cloves
1 bunch of rosemary
3 bulbs of fennel
250ml white wine
250ml vegetable stock
Sea Salt & Black Pepper
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.