Chicken with fennel and tarragon

Preheat the oven to 200°C (180°C fan) mark 6. Heat the olive oil in a large flameproof casserole. Add the chicken thighs and fry for 5min until brown, then remove and set them aside to keep warm.

Finely chop the onion and slice the fennel. Add the onion to the pan and fry for 5min, then add the fennel and cook for 5-10min until softened.

Squeeze the juice from the lemon and pour into the pan, then add the stock. Bring to a simmer and cook until sauce is reduced by half.

Stir in crème fraîche and return the chicken to the pan. Stir once to mix, then cover and cook in the oven for 25-30min. Roughly chop the tarragon and stir it into the sauce.