Method

Fry the fennel seeds for 30 seconds then add the garlic and sage battuto, then the odori of onion, carrot, celery and chopped parsley stalks and sweat for 5-10 minutes

Then add the wine and water. Add the chicken and gently simmer until the chicken is cooked – about 15 minutes.

To finish it put the cornflour and water in a small bowl with the lemon zest, chopped anchovies and chopped capers. Add it to the sauce to thicken it with the chopped parsley leaves and simmer for 5 minutes.