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.

Ingredients

• 1 tsp fennel seeds
• 2 cloves garlic, chopped or crushed
• 12 sage leaves finely chopped
• 1 onion, chopped
• 1 carrot, chopped
• 1 stick celery, chopped
• 1 packet flat leaf parsley
• 2 glasses white wine
• Same amount of water
• 4 chicken breasts cut into chunks
• 1 tblsp cornflour
• 2 anchovies, chopped
• Zest of ½ lemon, chopped
• Handful of capers, chopped