Home alone dinners are often a rollercoaster of randomness and tonight was a real high. Fennel, potato and cherry tomatoes with a chicken breast, seared off in butter and braised in chicken stock... based on the Abel and Cole braised fennel recipe on a card from a few weeks ago.
One whole fennel bulb, a handful of red, new potatoes and a handful of cherry tomatoes. Slice the fennel and potatoes.
Stick a knob of butter in a pan or casserole dish to melt.
Brown the fennel slices a bit.
Lay the potato slices on top.
And then the tomatoes.
Pour over the chicken stock (1 cube made up with 300ml boiling water).
Put a lid on and leave in the oven at 180C for 45 minutes to an hour.
That's a LOT of food and it's really tasty. Serves one very very hungry person, or add two chicken breasts to the same amount of veg for two less hungry people.