Pre-heat the oven to 190c/170c fan/ gas 5. Heat the olive oil in a large, ovenproof casserole.
Season the chicken with salt and pepper, then brown the skin side in the casserole.
Transfer the chicken to a plate and add the shallots to the casserole. Fry for a couple of minutes until they start to become golden.
Stir the fennel, potatoes, carrots, bay leaf, thyme and tomato purée in with the shallots.
Season and then return the chicken to the casserole. Pour in the ale or lager, and bring to a simmer.
Cover with the lid and place in the oven to cook for 40 minutes. Just before serving, stir in the spinach leaves so they start to wilt, and then spoon the casserole into bowls. Serve straight away.
|Baby Spinach Leaves||150-200g|
|Bottle Light Ale Or Lager. About 500ml||1|
|Small Bunch Thyme||1|
|Tomato Puree||1 Heaped Tbsp|
|Baby Carrots. Halved Lengthways||200g|
|Red Or White Skinned New Potatoes. Halved If Large||500g|
|Large Or 2 Small Fennel Bulbs. Cut Into Wedges. Or 150g Baby Fennel. Halved||1|
|Shallots. Peeled And Halved||12-16|
|Chicken Breasts. Skin On||4|
|Olive Oil||2 Tbsp|
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
Indulge yourself with this lightly spiced, refreshing wine from Alsace