First fry the chicken thighs skin-side down, in a heavy based plan with a good splash of olive oil. Season them from above with salt so that it penetrates the meat as they cook. Fry for 10–15 minutes, until the chicken skin is golden and crispy.

While they’re frying, finely chop the rosemary and a large clove of garlic.

Turn the thighs over briefly brown the other side then add the rosemary and garlic to the pan. Allow the herbs and garlic to infuse in the chicken fat, but before the garlic takes on any colour pour the contents of the pan into a bowl and set to one side.

Add the onion, fennel, the remaining garlic, fennel seeds and bay leaves to the pan. Season with salt and cook gently in the olive oily chicken fat.

Using a vegetable peeler, carefully peel the zest from the lemon, pressing as lightly as possible to just get the yellow flesh without the white bitter pith. Add this to the pan.

Pour in the white wine, add the olives and slowly cook until the flavours come together and the fennel softens.

Then add the beans, mix well bring to a simmer and taste, adjusting the seasoning with salt and pepper as necessary.

Place the chicken thighs on top (skin-side up), nestling them into the beans. Cover with a lid and cook on a low simmer for 15 minutes, until the chicken is cooked through and the juices run clear.

Finish with some finely chopped parsley or tarragon and serve with a drizzle of olive oil and a small squeeze of lemon juice.