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Roast Chicken Thighs with Fennel and Beans

Mains

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Preheat the oven 210°C / 190°C fan
Place a Le Creuset 29cm Signature Oval Casserole with a splash of olive oil over a medium heat. Place the chicken thighs skin-side down into the hot casserole and fry until golden brown and turn over to sear for 2 minutes on the other side. Repeat until all the chicken thighs are browned and place them all on the upturned lid.
Add the fennel and garlic to casserole and soften for around 5 minutes. Add butterbeans and stock. Season with salt and pepper to taste. Place chicken thighs back in the casserole on top of the fennel and butterbeans. Place in the oven for 35 – 40 minutes and serve with steamed kale and grated pecorino.