You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
See more Chicken recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.