Roast Chicken Ragout with Braised Fennel & Thyme

Preheat your oven to 220 degrees. In a mixing bowl, combine the chicken thighs with 1 tablespoon of olive oil per person, a pinch of salt, pepper, and dried thyme. Arrange on a baking tray, skin side up, and roast for 25-30 minutes until golden and cooked through.

While the chicken is roasting, prepare the vegetable stock by combining each stock cube with 450-500ml of boiling water per cube, stirring until dissolved. Set aside 200ml of stock per person for the recipe.

In a large pan, heat the remaining olive oil over medium heat. Add the thinly sliced brown onion, finely chopped garlic, and sliced fennel. Sauté for 5-7 minutes until they begin to soften and caramelise.

Stir in the sliced zucchini, saffron, dried thyme, tomato paste, and cook for another 2-3 minutes.

Pour in the balsamic vinegar and honey, mixing well. Add the prepared vegetable stock, bring to a simmer, and cook for 10-15 minutes until the vegetables are tender and the sauce has thickened.

Once the chicken is roasted and fully cooked, remove from the oven and let it rest for a few minutes. Add any juices to the ragout and season to your liking.

Serve the fennel ragout hot, topped with the roasted chicken thighs and garnished with fresh thyme leaves.