4 shallots, halved
1 garlic clove, finely chopped
1 fennel bulb, cut into 8 wedges
4 pancetta rashers, cut into strips
2 small chicken breast fillets
1 x 400g tin chopped tomatoes
200g salad potatoes, halved
100g spring greens or shredded savoy cabbage
1. Heat the oil in a pan and add the shallots, garlic, fennel and pancetta. Cook for 5 minutes or until the vegetables start to lightly caramelise.
2. Add the chicken breasts and cook for 5 minutes, turning occasionally, until coloured. Add the tomatoes and 100ml water, then cover and simmer for 15 minutes or until the chicken is cooked through.
3. Meanwhile, cook the potatoes in a pan of boiling salted water for 15 minutes. Add the greens and cook for 5 minutes more, then drain well and season.
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