Chicken with fennel, leeks and asparagus

Chicken with fennel leeks and asparagus

• 4 chicken breasts
• 8 slices Parma ham
• 110g sliced baby leeks
• 2 fennel bulbs (separated into layers)
• Handful of asparagus spears (woody ends removed)
• Juice and zest of one lemon
• 2tbsp flour
• 1 litre of chicken stock
• Handful of chopped parsley
• Salt and pepper
• Knob of butter
• Tablespoon of vegetable oil

Method:

Wrap each chicken breast with 2 slices of Parma ham, place onto an oven tray and cook in a preheated oven at 180 degrees for around 30 minutes, until the chicken is cooked through.  

Whilst the chicken is cooking, heat the oil and butter in a shallow pan, add the leeks and fennel and leave to soften for around 10 minutes.  Grate in the lemon zest, add the flour, stir through and cook for a few minutes before pouring in the chicken stock.  Bring to the boil, season, add the asparagus and cook for 20 minutes or so on a reduced heat until the sauce is thickened.  Prior to serving, stir through the parsley and lemon juice.

The original version of this recipe used skin on chicken thighs but due to a substitution in my shop I adapted the recipe with chicken breasts which I wrapped in Parma ham to keep them moist.  I have to say this was a great recipe, you have the vegetables within the dish so no need for any extras (unless you want to), we served this with some baby new potatoes, tossed in butter, a hearty satisfying meal which serves 4.  A nice crisp white wine would go nicely with this meal!