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Make the most of fragrant fennel in this traditional French ragout. Frying succulent chicken thighs until golden, cooking slowly in a white wine and fennel broth and finishing off with soft cheese and dill, gives a hearty chicken stew that's packed with fresh spring flavour. See method
of the reference intake Carbohydrate 40.8g Protein 35.2g Fibre 3.4g
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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