Step 1

Heat 2 tbs oil in a large saucepan over medium-high heat. Season chicken and cook, turning, for 6-7 minutes until golden.

Step 2

Remove and set aside. Add onion, fennel and garlic. Reduce heat to medium-low. Cook, stirring, for 6 minutes or until soft. Add fennel seeds and bay, and cook, stirring, for 2 minutes or until fragrant.

Step 3

Add the tomato and stock, and increase heat to high. Bring to the boil, then return chicken to pan with parmesan rind and half the marjoram.

Step 4

Reduce heat to medium and cook, stirring occasionally, for 1 hour 15 minutes or until thickened

Step 5

Heat remaining 2 tbs oil in a frypan over medium heat. Add sourdough and cook, stirring, for 4 minutes or until golden. Stir through grated parmesan and chopped fennel fronds. Season. Remove from heat.

Step 6

Serve the soup with sourdough crumbs, burrata and reserved marjoram leaves.