This braise gets its personality from the zip of olives, lemon and capers at the end. You could easily swap the parsnip for swede or potatoes.
Similarly, you can swap out the fennel for leek or onion, and the kale for silverbeet or Tuscan kale. Serve with crusty bread, rice or quinoa.
- 2 tbsp olive oil
- 600 g chicken thighs, cut into pieces the size of a matchbox
- 1 fennel, diced, bottom and tops trimmed, tops reserved
- 1 leek, green parts and stem trimmed, halved, washed and diced
- 2 cups / 500 ml chicken stock
- 600 g parsnip, peeled cut into slim coins
- 4 stems of curly kale, shredded
- 30 g green olives, pitted and diced
- 30 g caper berries, stems removed
- Zest of ½ lemon
- Salt and pepper
- Crusty bread or mashed potato, cauliflower purée, rice, quinoa or puréed white beans to serve.
- Add the olive oil to the base of a large casserole dish or Dutch oven. Brown the pieces of chicken thigh. Remove from the pan and set aside.
- Add the second tbsp olive oil, fennel and leek and a large pinch of salt. Sauté for 5-7 minutes until they begin to soften.
- Add the parsnip coins and the chicken back into the pan.
- Pour over the stock. Scrape at the bottom of the pot to collect any flavour that has stuck on during the searing process. Bring to a boil, then reduce heat to a low burble and simmer with the lid on for 30 -35 minutes to allow the parsnip and chicken to cook through.
- Add the shredded kale just prior to serving and stir over a medium heat until the kale wilts. Season with salt and pepper to taste. Garnish with the olives, caper berries, lemon zest and the fennel fronds.
- Serve crusty bread on the side, or over mash potato, rice, quinoa, or pureed white beans.
Serves 4-6 with rice, quinoa or crusty bread.
Recipe by Tori Haschka.