Slow-cooked chicken thighs with fennel, dill, celery & creme fraiche

Method

• step 1

  Drizzle 1 tbsp of the oil over the chicken thighs, then season with salt. Heat a large flameproof casserole dish or deep cast-iron pan over a high heat and brown the chicken for 4-5 mins on each side, or until deeply golden but not cooked through (you’ll need to do this in batches). Remove to a plate.

• step 2

  Pour 75ml water into the hot pan, bubble briefly, then scrape up any browned bits from the base and pour this into a small bowl. Set aside. (If the bottom of the pan has got quite dark, deglaze it with water as described, but taste before deciding to keep it – if it’s burnt and acrid, discard. If it's intensely savoury and seasoned, keep it.)

• step 3

  Heat the remaining 2 tbsp oil in the pan over a medium heat and cook the onion, three-quarters of the fennel and the celery with a pinch of salt for 7-8 mins, stirring often until beginning to soften and lightly golden at the edges. Stir in the garlic and bay leaf, and cook for another minute. Scrunch up a sheet of baking parchment and rinse it under the tap. Squeeze out the excess water, then lay it on top of the fennel. Cover with the lid and cook for another 10-12 mins, stirring often until very soft.

• step 4

  Remove the parchment, then pour in the stock and 700ml water. Return the chicken thighs to the dish and reduce the heat to medium-low. Uncover and cook with the lid off for 25-30 mins, or until the chicken is fall-apart tender and the sauce has reduced by a third. In the final 11 mins of the cooking time, stir in the pasta and cook until al dente.

• step 5

  Shred the chicken in the pan using tongs or two forks. Stir in the crème fraîche, 10g of the dill and most of the lemon zest and juice. Season with black pepper.

• step 6

  Put the remaining fennel in a small bowl with rest of the lemon zest and juice and dill. Season and mix well to combine.

• step 7

  Ladle the soup into bowls and top with the dressed crunchy fennel.