Step 1

Preheat your oven to 200 degrees celsius.

Step 2

Grab a large baking dish, mine is roughly 40cm by 25cm. Lay your sliced fennel, onions, garlic and chicken pieces in the dish. Drizzle the olive oil over the chicken and vegetables, season with salt and pepper and cook for 20 minutes until it’s nice and golden.

Step 3

After 20 minutes, carefully add the chicken stock, white wine, bay leaves and cannellini beans. Stir gently to distribute the beans. Turn the oven down to 180 degrees and cook for a further 20 minutes.

Step 4

Once the 20 minutes is up, add the cream and a third of the basil leaves to the dish and carefully stir. Cook for another 10 minutes.

Step 5

Remove from the oven and stir the cornflour mixture thoroughly through the sauce. This is a thickening agent so it’s important that you stir it properly. Return to the oven for the final 10 minutes.

Step 6

Take your delicious, creamy tray bake out of the oven. Finely chop the remaining basil and stir through the sauce. Taste the sauce and check if you need more salt and pepper.  Serve with steamed vegetables or a salad.