1. Preheat oven to 12o°C (250°F).
    2. Grate the peel of 1 lemon.
    3. Heat 30g of olive oil in an oven proof pan and add the chicken thighs, skin side down. Cook for 4 minutes on each side.
    4. Season and add lemon peel, Macphie Sauce Blanche, cream, and stock. Place in the oven for 3 hours.
    5. Cut the fennel bulbs in quarters lengthwise and pan fry until coloured. Cut remaining lemon in half and add to the same pan, cut side down and colour for 2-3 minutes. Add the fennel and lemon to the chicken, cooking for a further 15-20 minutes or until fennel is tender.
    6. Serve immediately.


  • 200g Macphie Sauce Blanche
  • 2 lemons
  • 50g olive oil
  • 4 chicken thighs, bone in and skin on
  • 100g double cream
  • 140g chicken stock
  • 2-3 small bulbs of fennel