Baked chicken with tomato, sherry, fennel seeds & olives.

Oh la la ! This yummy dinner is adulterated from Karen Martini who says ‘This is super easy for a midweek meal but also elegant enough for guests at the weekend’.
FiFi says ” Yes to anything with alcohol in it . And anything that you can toss together easily”

You need for fashionista or 25 models:
6 to 8 bone-in chicken thighs OR 4 size 6 poussins, backbones removed and rib bones trimmed
extra virgin olive oil
salt flakes and freshly ground pepper
3 red onions, thickly sliced
5 garlic cloves, finely sliced
1 tabsp fennel seeds
600g ripe tomatoes, cut into large dice
150ml fino sherry : NB: Instead of sherry, you could use a dry white, or even a red wine for a heartier dish.
2 fresh bay leaves
250ml quality chicken stock
150g black or green olives, pitted

•    Pull on cashmere Celine dress.
•    Climb into Stella McCartney flatforms.
•    Open wine and inhale.
•    Preheat the oven to 180C fan-forced or 200C conventional.
•    Rub the chicken with oil and season them with salt and pepper.
•    Place a wide-based pot or deep frying pan over medium heat.
•    Once it’s hot, sear the poultry for four minutes on each side until it’s as golden as a Chloe bag
•    Transfer them – that’s the chicken not Chloe- to a baking dish and nestle them in together like a Mario Testino shoot, skin-side up.
•    You are now going to cook up the sauce and then pour it over chicken.
•    Moisteurise the pant with a good three tablespoons of oil and add the onion and garlic, season with salt and pepper and cook for five minutes to soften like a pretty Gucci blouse.
•    Add the fennel seeds and fry for a minute or two until they are fragrant as Chanel.
•    Add the tomatoes and cook, stirring, for three minutes.
•    Add the sherry and bay leaves and simmer for two minutes. Put sherry away. Now.
•    Add the stock and bring to a simmer.
•    Pour the contents of the pan over the chicken.
•    accessorise with a sprinkle of the olives and bake uncovered for 30 minutes.
•    Take the dish straight to the table and serve with a green salad and buttered rice pilaf.
•    Shut the front door : it’s so good.