FOR 4 PEOPLE
4 tbsp olive oil
4 chicken thighs, bone in and skin on
1 cup heavy cream
1 cup white wine
1 cup chicken stock
2 or 3 small bulbs of fennel
2 cups whole grain rice
1/2 cup almonds, toasted and chopped
4 tbsp chopped parsley
Preheat the oven to 120 °C. Grate the yellow peel of one of the lemons.
Heat 2 tablespoons of the olive oil on high heat in a skillet, and add the chicken skin down. Cook for 4 minutes and flip, cooking the other side for another 3 minutes. Season with salt and freshly ground black pepper. Add the lemon peel, heavy cream, wine and stock, and place in the oven for 3 hours at least. Then increse the temperature to 220 °C.
Cook the rice in the meantime. Drain, if necessary, and keep warm. Mix in 2 tablespoons of parsley and 2 tablespoons of almonds.
Heat a skillet over high heat. Cut the fennel bulbs in quarters lenthwise, reserving the fronds for decoration. Add the remaining 2 tablespoons of olive oil to the skillet and add the fennel. Flip after 4 minutes. Cut the remaining lemon in half and add to the skillet, cut side down. Move the fennel and lemons to the skillet with the chicken and put back in the oven for 20 minutes.
Serve the chicken topped witht the remaining almonds and parsley and the flavored rice.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN.
FOOD STYLING: YORINDE SLEEGERS