Each month when I test my recipes some work out even better than I had hoped. This recipe is an example and it is so very simple. Here I have partly submerged the chicken with fennel, puy lentils and currants, resulting in a dish that's perfect just as it is.

Ingredients

• 1 onion, peeled and diced
• 2 cloves garlic, peeled and chopped
• 2 bulbs fennel, chopped
• ¼ cup currants
• ½ cup puy lentils
• 1.8kg corn-fed chicken, washed
• 1½ cups chicken stock
• 2-3 tablespoons chopped fresh fennel
• 2-4 tablespoons cream (optional)

Method

1. In a large heat proof casserole, gently cook the onion, garlic and half the fennel bulbs for 1-2 minutes until just softened.
2. Stir in the currants and puy lentils and push the onion mix around the edge of the casserole.
3. Sit the chicken in the centre and pour in the chicken stock.
4. Cook uncovered in an 180ºC oven for 1¼ hours. Remove the chicken and set aside.
5. Add the remaining fennel bulb and chopped fennel and season with salt to taste. Stir in the cream if using. Carve the chicken and accompany with a good serving of the lentils and sauce.