Braise your game

BRAISED CHICKEN AND FENNEL WITH RICOTTA DUMPLINGS AND KALE PESTO

Serves 4

EASY

Preparation: 10 minutes

Cooking: 45 minutes

olive oil 3 T
free-range skin-on chicken breasts 4 baby fennel 6 bulbs (or 1 large bulb cut into chunks)
garlic 4 cloves
thyme 1 sprig
bay leaves 4
butter 2 T
chicken stock 3 cups
sea salt and freshly ground black pepper, to taste

For the ricotta dumplings:

ricotta 250 g, drained
Parmesan 50 g, grated
free-range egg 1
flour 2 T
salt, to taste

For the kale pesto, blend:

kale 5 leaves, blanched
Parmesan 30 g
almonds 50 g
olive oil 2 T
lemon juice 1 T
salt, to taste

Preheat the oven to 180°C. Heat the olive oil in a heavy-based, ovenproof saucepan over a medium to high heat. Season the skin of the chicken and place skin-side down in the pan. Cook for 3–5 minutes, or until the skin is slightly brown. Turn over and brown the other side. Remove from the pan and reduce the heat to medium. Add the fennel, garlic, thyme, bay leaves and butter. Cook for 5–7 minutes, or until the fennel is golden brown. Return the chicken to the pan, skin side up, add the chicken stock and season lightly. Place in the oven and cook for 45 minutes, or until the chicken is tender and the Meanwhile, make the dumplings. Blend together all the ingredients until a smooth paste is formed. Chill for 10 minutes. Remove the chicken from the oven, scoop the ricotta mixture into the chicken stock using a tablespoon and cook for 10 minutes on the stovetop over a low heat. Serve the chicken and dumplings with the kale pesto.