4 tablespoons extra virgin olive oil

500gr skinless boneless chiken tights halved

3 tablespoon capers

2 tablespoon red wine

3 tablespoon red wine

3 fennel bulbs reserve the frouds

3 large garlic cloves

500gr cooked butter bean

450gr chiken stock

method

heat 1 tablespoon of the oil in a large frying pan season the chiken tights then fry over a high heat for 5 minutes on each side ; transfer to a plate

to make the herbs drizzle , chop the parsley and capers as finely as you can , mix with the vinegar , mustard and 2 tablespoon of the olive oil season to tas and set aside.

add the fennel to the same frying pan in which you cooked the chicken and cook staring in the crispy bits of the base in the pan and cook until softened and lightly caramelized; add the garlic and cook for 1 minute more,; tip the butter beans and chicken stock; mix well then place the chicken tights on top of the butter beans and cook for about 5 minutes or until everything is piping hot and the chicken is cooked through . spoon the herb drizzle over the chicken and beans and serve with the fennel frauds.

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