- STEP 1
Heat the oil and butter in an oven proof dish or large frying pan (one that you can pop into the oven later). Saute the finely chopped onion and garlic for 8 minutes or so, and then turn the heat down slightly.
- STEP 2
Lay the fennel and onion slices all over the bottom of the pan: I tend to do this in a circular pattern. Then top this layer with the sliced potatoes, again in a circular fashion. Turn the heat up slightly, and add ¼ cup of the wine, and let bubble away for a minute.
- STEP 3
Turn the heat down slightly, top the potato layer with the chicken, and sprinkle the salt, peppers and za’atar over the chicken pieces.
- STEP 4
Allow to bubble slowly on the low heat for 2 minutes: while this is happening, mix the ½ cup of remaining white wine, the mustard, cream, herbs and parmesan in a jam jar and shake very well, until it is mixed, almost like a dressing. Pour this in between the chicken, letting the dressing soak into the potato layer.
- STEP 5
Pop into a preheated oven (180 degrees celsius) and roast for 40 minutes: the chicken should be crispy and golden on top.
- STEP 6
Let the dish rest for at least 15 minutes before serving: this allows the potatoes and fennel to absorb some of the gorgeous mustard cream. Please ensure you allow for the resting time: it makes such a difference!
- STEP 7
While the chicken is roasting, make the salsa verde: simply whizz all of the ingredients up, using a hand held blender or similar appliance, until you have a lovely green paste.
- STEP 8
Serve the salsa verde in little bowls with each helping of the spiced roasted chicken. So good.