This is a very quick and hearty meal to prepare and perfect for the upcoming cooler months.
6 chicken thigh fillets, boned and skin off, diced into large chunks
3 sticks of celery, sliced thinly
1 fennel bulb, chopped roughly into thin slices Clove of garlic, chopped finely (optional)
1/2 brown onion, sliced thinly (optional)
8 medium sized full flavoured tomatoes, chopped roughly (removing the skin is optional)
1/3 cup of concentrated tomato sauce (normal tomato pasta sauce consistency is perfect)
1 cup of chicken stock
1/3 cup of white wine
5 stems of fresh thyme
Handful of fresh tarragon leaves, chopped roughly (optional)
Salt and pepper to taste
2 tablespoons of crème fraiche (optional) or a tablespoon of butter (optional)
Sautee celery and fennel (with onion and garlic, if using them) in olive oil in a large solid based pot over low - medium heat.
When transparent, add the chicken and cook to allow it to change colour, stirring as required to stop food catching on the bottom of the pan.
Add white wine and allow to simmer for 5 minutes.
Add chicken stock, tomatoes, herbs and seasoning.
Simmer on stove top, or cook in a moderate oven for about 20 minutes allowing liquid to reduce sufficiently for a thicker sauce consistency.
Either the crème fraiche or butter can be added and stirred through just before serving, if required.