Step 1

Heat the oil in a flameproof casserole dish over medium heat. Add onion, garlic, olives and fennel seeds. Cook, stirring, for 3-4 minutes or until aromatic. Add the wine, passata and stock. Bring to the boil.

Step 2

Add chicken. Cover. Simmer, stirring occasionally, for 15 minutes. Add beans and half the shredded basil. Simmer, uncovered, for 10 minutes. Stir in juice and half the rind. Simmer for 5 minutes or until chicken is tender. Season with pepper. Top with remaining shredded basil, extra basil leaves and remaining rind.