The sweetness of roasted fennel gives this French-style chicken dish a little je n’ais c’est quoi. Heat on the stove for 10 minutes until warmed through. Serve with mashed potato or fresh bread. Keep refrigerated below 5 degC
INGREDIENTS: Diced chicken thigh, brown onion, roasted fennel, celery, leek, garlic, fresh thyme, peas, cornflour, salt & pepper.