Recipe: Tomato braised chicken, perfect for winter

Tomato braised chicken with taleggio

Ingredients:

• 30 ml olive oil
• 4 chicken thighs (about 190gm each), bone in, skin on
• 4 baby fennel bulbs, thinly sliced lengthways
• 150 gm chat potatoes, cut into chunks
• 1 Spanish onion, thinly sliced
• 2 garlic cloves, thinly sliced
• ½ tsp dry chilli flakes, or to taste
• 400 gm canned cherry tomatoes
• 125 ml dry white wine
• 100 gm black olives, such as Ligurian
• 100 gm taleggio
• Juice of 1 lemon, or to taste
• ½ cup coarsely torn basil
• To serve: crusty bread

Method: 

1. Heat olive oil in a large casserole over medium-high heat, add chicken thighs, skin-side down, and cook until browned (2-3 minutes), then transfer to a plate.
2. Add fennel, potato, onion, garlic and chilli to casserole, stir occasionally until onion is tender (3-4 minutes).
3. Return chicken to pan skin-side up with tomato, wine and 200ml hot water, season to taste.
4. Bring to the boil, reduce heat to low-medium, cover and simmer until chicken is tender (15-20 minutes).
5. Stir through olives, lemon juice, taleggio and parsley, check seasoning and serve immediately with bread.