An elegant dish for a long summer lunch – Jules Taylor Wines – Marlborough, NZ

Ingredients

• 8 x Bone in Skin on Chicken Thigh Cutlets
• 200gms Crème Fraiche
• 1 x Large Fennel Bulb, trimmed & sliced into 8 wedges
• 1 x Large Brown onion sliced
• 8-10 Baby Potatoes
• 4-5 Cloves of Garlic sliced
• 1 tbsp Cornflour loosened in a little cold water
• 200mls white wine
• 250mls Chicken Stock
• 5-6 Springs of fresh Tarragon or Sage
• 2 tbsp olive oil, plus extra
• A squeeze of lemon
• Salt & Pepper