3 tbsp olive oil
4 skinless, boneless chicken thighs
1 small leek, sliced
2 clove garlic
Flake salt, fresh ground black pepper
1 head fennel, cut in half & sliced 5mm thick
1 bunch asparagus, 3cm trimmed from the base
½ punnet grape tomatoes
Handful mixed flat parsley and chervil or tarragon, roughly chopped
3 tbsp extra virgin olive oil
2 tbsp chardonnay vinegar
Preheat an oven to 200C.
Season the chicken with salt, pepper.
Heat a frying pan over a high heat and add 1 tbsp of olive oil.
Brown the chicken all over.
Transfer to a plate.
Pour 2 tbsp of olive oil into the pan.
Add the leek, garlic, fennel and a little salt and pepper and cook over a medium/high heat for 5-6 minutes stirring until slightly caramelised and softened.
Allow to cool slightly then divide the fennel mixture evenly between two large sheets of baking paper.
Place the chicken and asparagus with the fennel mix, then fold the sides around the mixture and roll the ends to form a secure parcel.
Transfer the parcels to a tray and bake for 15-20 minutes, checking the chicken is cooked through.
Combine the grape tomatoes, herbs, EVOO and vinegar, season lightly.
Spoon this over the chicken and asparagus to serve.