Step 1

Place stock in a large deep frypan with wine, bay leaf, thyme, lemon rind and fennel. Bring to the boil, then simmer for 3 minutes. Remove fennel and set aside.

Step 2

Add chicken to the stock and poach, uncovered over medium-low heat for 15 minutes or until cooked through. Transfer to a plate and cover loosely with foil to keep warm. Add carrots and parsnips to stock and simmer for 5 minutes. Add beans and cook for a further minute. Return fennel to stock to warm through. Season well.

Step 3

Divide vegetables among serving bowls and spoon over a little stock. Top with chicken breasts and a dollop of pesto, and season with freshly ground black pepper. Serve with toasted bread.