Preheat oven to 160°C.Rinse and pat dry chicken pieces, then rub them with olive oil and season.Heat a large non-stick frying pan; add butter and brown chicken all over. Remove and drain on paper towel.Pour off excess oil from the pan, then add wine and stock to the pan and boil for 2 minutes.Place chicken in a baking dish with olives, tomatoes, fennel and parsley, and pour over wine and stock. Season.Place dish in the oven and bake for 45 minutes. Add white beans and bake for a further 15 minutes. Then remove from oven.Serve: Garnished with pea shoots.Words and image:Fairlady magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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