Instructions

1. Trim and slice the fennel. Finely slice the onion and garlic.
2. Heat the oil in a heavy based casserole dish. Add the chicken, season with salt and cook for a few minutes on each side until light brown. Remove them to a plate.
3. Add the onion, fennel and lardons and cook for 3-4 minutes, then add the garlic and stir for a minute. Return the chicken and add the stock.
4. Bring to the boil then, on a low temperature, simmer for 30 minutes.
5. Add the peas and beans and cook for a further 5 minutes.
6. Add the peas & beans and cook for a further 5 minutes. Stir in the lemon zest & juice, followed by the herbs.
7. Serve with a spoonful of yoghurt or Crème fraîche, if you like.