French-style chicken and fennel braise recipe | Sainsbury`s Magazine

Ingredients

• 1 tsp olive oil
• 4 shallots, halved
• 1 garlic clove, finely chopped
• 1 fennel bulb, cut into 8 wedges
• 4 pancetta rashers, cut into strips
• 2 small chicken breast fillets
• 1 x 400g tin chopped tomatoes
• 200g salad potatoes, halved
• ½ x 200g bag spring greens or shredded savoy cabbage