From Chicken – the best ever recipe collection
1 small fennel bulb, roughly chopped
4 garlic cloves, peeled
2 x 14oz cans of butter beans, drained
2 large handfuls fresh parsley, chopped
1¼ cups dry white wine
1¼ cups vegetable stock
3 lb chicken
parsley sprigs to garnish
cooked green vegetables to serve
Pre-heat oven to 350 degrees.
Slit the leeks, wash out any grit, then slice thickly.
Cut the fennel into quarters, remove the core and chop the flesh roughly.
Mix the leeks, fennel, whole garlic cloves, butter beans and parsley in a bowl.
Spread out the mixture on the bottom of a heavy-based flameproof casserole that is large enough to hold the chicken. Pour in the white wine and vegetable stock.
Place the chicken on top.
Bring to the boil, cover the casserole and transfer it to the oven.
Bake it for 1-1/2 hours, until the chicken is cooked and falls off the bone.
Garnish with parsley and serve with lightly cooked green vegetables.