Recipe: Slow Roasted Chicken Cutlets with Fennel

Ingredients:

• 8 Free Range Chicken Cutlets
• 2 tbs plain flour
• 2 tbs olive oil
• 2 garlic cloves, crushed
• 2 medium onions, thinly sliced
• 2 cups chicken stock
• 1 fennel, thinly sliced
• 8 lemon thyme sprigs

Method:

• Preheat oven to 180°C
• Place chicken cutlets in a large, sealable bag. Add flour and season with cracked black pepper. Seal bag and shake to coat the chicken.
• Heat olive oil over medium heat in an ovenproof pan with a lid, and brown chicken in batches. Transfer chicken to a plate and set aside.
• Reduce heat slightly and add garlic and onions. Sauté for 2 to 3 minutes.
• Pour stock into pan and use a wooden spoon to stir the bits on the bottom of the pan into the stock.
• Place chicken pieces back into pan. Add fennel and lemon thyme, and cover the pan.
• Bake in the oven for 45 minutes. Serve.