Italian Braised Chicken with Parmesan Potatoes

Steps

1. Preheat oven to 220°C. Pat chicken dry and rub with Italian spice mix, thyme and a drizzle of oil. Season well and set aside. Thinly slice fennel and onion. Heat a drizzle of oil in an oven-proof fry-pan on high heat. Combine stock powder and boiling water in a heat-proof bowl.
2. Cook fennel and onion for about 3 minutes until staring to brown. Add wine/water to pan and simmer for 30 seconds. Add stock and salt to pan and bring to the boil. Remove from heat and place chicken on top. Bake for 30 minutes, until chicken is just cooked through.
3. While chicken cooks, bring a large pot of salted water to the boil. Peel and dice potatoes 2cm and cook in boiling water for about 15 minutes, until tender. Drain and return to pot with milk, butter and first measure of Parmesan. Mash well and season to taste.
4. Cut courgettes in half lengthways then thinly slice. Combine cornflour and water in a small bowl. Remove chicken from pan and set aside to rest. Add cornflour mix and courgette to pan and cook on a low heat for about 2 minutes until sauce is slightly thickened and courgette in just tender.
5. Remove from heat, add pesto, spinach and any chicken resting juices to pan and stir to combine. Season to taste. Divide chicken into 6-8 pieces.
6. Divide Parmesan mash between plates and top with braised veggies and chicken. Sprinkle over a little Parmesan cheese.