This dish is lovely with potatoes, either mashed or boiled, cooked greens and bread for the juice.
Rinse the chicken and pat dry with paper towels. Rinse and trim the fennel, keeping the fronds. Cut the fennel lengthways into quarters, keeping the quarters joined at the bottom. Heat the oil in a large frying pan and sauté the onion and celery until golden. Add the garlic and cook until it smells good, then crumble the sausages into the pan. Cook until they have taken on a good colour. Add the chicken and sauté until golden in parts.
Add the wine and let it evaporate, then add the fennel quarters, crushed fennel seeds and salt and pepper. Pour in the water, cover with the lid and simmer for 45 minutes to an hour. Take the lid off for the last 10 minutes to reduce any thin sauce — the end result must be saucy, but not too liquid. Remove from the heat. Tear in a few fennel fronds here and there. Serve with bread.
© 2012 All rights reserved. Published by Murdoch Books.