Paula cooked dinner for the three of us tonight. She picked out a recipe from Eat, the cookbook that I gave her for Christmas. This recipe was titled Chicken with Fennel and Leek. The recipe only required 6 ingredients: chicken thighs, fennel bulb, leeks, chicken stock, lemon and parsley.

Start by seasoning the chicken thighs (about 1+ pounds) with salt and pepper and then brown them slightly in a shallow pan in a little oil and butter. Cut 2 medium leeks into cork-size lengths, wash thoroughly, and add to the pan. Cut 2 fennel bulbs into layers and add them to the chicken and leeks. Cook for about 10 minutes until the leeks and fennel pieces soften. Cover the pan with a lid to keep in the moisture. Grate in the zest from 1 lemon and continue cooking for another 1-2 minutes. Scatter 2-3 tablespoons of flour on top of the chicken-leek-fennel mixture and cook for another couple of minutes before pouring 4 cups of chicken stock into the pan. Bring to a boil and season with salt and pepper to taste. Lower the heat and simmer for about 30 minutes while keeping the pan covered. Stir occasionally. Finish the dish with the juice of the lemon that was zested earlier and a handful of chopped parsley. You can either roast a few potatoes or even microwave them but the potatoes will soak up some of the juices and make the dish a bit more filling.

This was a real treat! Thanks Paula!