Ingredients

Method

• 3 T olive oil
• 4 free-range skin-on chicken breasts
• 6 bulbs baby fennel (or 1 large bulb cut into chunks)
• 4 cloves garlic
• 1 sprig thyme
• 4 bay leaves
• 2 T butter
• 3 cups chicken stock
• sea salt and freshly ground black pepper, to taste
For the ricotta dumplings:
• 250 g ricotta, drained
• 50 g Parmesan, grated
• 1 free-range egg
• 2 T flour
• salt, to taste
For the kale pesto, blend:
• 5 leaves kale, blanched
• 30 g Parmesan
• 50 g almonds
• 2 T olive oil
• 1 T lemon juice
• salt, to taste

Method

Ingredients

1. 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.

2. 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.

3. 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 stock is slightly reduced.

4. Meanwhile, make the dumplings. Blend together all the ingredients until a smooth paste is formed. Chill for 10 minutes.

5. 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.

6. Serve the chicken and dumplings with the kale pesto.

Find more stew recipes here. 

Photographs: Myburgh Du Plessis
Food assistant: Bianca Strydom